I made a cherry pomegranate melomel 2 days ago. I squeezed the fruit for the juice but some pulp went in, but not too much. I added nutrient, energizer, and some pectic enzyme. I pitched my yeast and put the gallon jug in the basement. I noticed there was a ton of foam at the top, from all the shaking to oxygenate, so I couldn't really top it up all the way. It wasn't bubbling after 48 hours so I figured it was too cold down there and brought it upstairs. Now, it's bubbling at a rate of around 1 bubble per 30 seconds. The foam issue is still present.
Could this be why the co2 is not escaping? I'm attaching a picture. Should I sanitize a spoon and shake up that foam cap a bit?