I'm new to this group and new to winemaking and I need some help. I
began a secondary fermentation on some white wine on Feb. 19th and it
seems to be getting small spots of mold on top. Is it ruined and what
did I do wrong? I washed everything with B-Brite and added potassium
metabisulfite prior to the primary fermentation. I started some red
wine last fall and it seems to be doing fine.