It is "a small bacterial growth" caused by exposure to airspace after fermentation
Google this
"There’s A White Scum On Top Of My Homemade Wine"
10 characters? Pile of cund.
Made a couple pints and sold it to a couple of Chelsea lads on drink driving offences who had to attend rehab classes but we’re only there to sell dope and phones for a few months.
Say what you like about the Headhunters I found them to be most trustworthy businessmen...very honorouble.
That said...
The evening before I left I obtained 50g of tobacco and told the brothers selling it (couple of ruthless lads from Brixton who were on long sentences but trusting because I managed to bump them up the laundry pecking order so they could look good for their visits) that the Millwall lads were covering the payment with an incoming heroine drop.
I was gone before by 8am the next day...
No idea how that all panned out. Didn’t even need the tobacco...gave it to someone else who was dirt poor so he could sell so he could buy a Christmas Card and send some cash for his 4yr old daughter.
Poor lad couldnt read or wrote so set him up with the English classes there.
You need to measure the gravity (density) using a Hydrometer. You need to measure it before the yeast goes in and then at regular intervals. The initial measurement tells you how much sugar is dissolved in the wort. Water is 1000 and you will usually have the gravity measure at 1025-1030, for example, when the sugars have been formed in the wort. Once you add the yeast the gravity will reduce down to around 1005 over time. The lower the better meaning your yeast has done a better job of forming alcohol and there is less sugar dissolved. The alcohol content is the difference between the initial gravity and the final gravity readings.
P.S. The scummy stuff is the activated yeast doing its thing.
"Scoring a goal is better than sex" - Whoever said that was sticking it to the wrong woman