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fermenting Any ideas what is going on with my mash?

So this is the second time on different occasions that I make mash to ferment and my red habanero mash molds. Everything is sterile. Started two jalapeño mashes, one habanero and one cayenne. All of them were made at the same time under the same conditions and this is the second time the red hab mash has molded and the others were okay.


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I agree with ^Downriver. Scoop that white off with a sterile spoon and continue. At this time I would like to say a big benefit would be a vacuum style cover because if the ferment is done doing it's thing there will be no CO2 to displace the oxygen that has entered the jar.