Originally Posted by Yooper
That just looks like yeast clumps, and shouldn't be anything to worry about.
Once fermentation slows down, (should be now, or anytime now), top up to within two inches of the bung and just let it sit.
Seems pretty slow now. When you say top off, do you mean with more juice?
Also, how long do you recommend letting it sit before I start thinking about racking it, tasting it, etc.
AND... should I test the specific gravity again soon?
Thanks for all the useful info. This site is great for a relative beginner!