You did exactly what I would have done, get the fermentation going
strong. The yeast will eat up any fungus especially if your using a
"killer" strain. You should be fine now.

Bob

On Oct 23, 12:07 pm, "
wrote:
On Oct 22, 1:01 pm, pp wrote:



Press ASAP and then watch it with an eagle eye. Might want to avoid
ML. Keep sulfite levels up.

Pp

On Oct 20, 7:05 am, "

wrote:
I have been making wine from grapes at home for several years and
never encountered this problem. During the primary fermentation stage
I noticed some mold on the top of the cap of some in a few of the
primary fermenters. I am working with alicante and grenache grapes for
the first time and have heard that this is not uncommon with these
grapes. As I said before, I never encountered this before. the weather
here has been exceptionally hot, in the 70s during the day and 50s at
night.

I removed the cap with the mold and set these primary fermenters
aside. Any ideas about what I should do? I appreciate your help.
Orlando- Hide quoted text -

- Show quoted text -

Quick update, I added some more yeast to accelerate fermentation. The
mold has dissapeared and I will take a reading for SG with the
anticipation of pressing this weekend. So far so good.
Orlando