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