...mold while fermenting? We picked wild mustang grapes, smashed them, and are letting them sit in a conatiner for 2 weeks. They are beginning to mold, and I was wondering if this was ok? This is our first attempt. We have not added the sugar yet. According to our recipe, we have to let the grapes sit (ferment?) for a while before adding the sugar. This is an old passed down recipe.
Now that we have been advised of the moldy flavor, is it possible to skim the mold from the grapes and then add the yeast to proceed with the ferjmenting process and still salvage the flavor of the wine? Our grapes are fermenting in a water cooler and a small portion of mold is sitting on the top of the grapes. The majority of the mass is submerged.

Yes & No.

Yes, because it is possible for mold to grow usually on the surface of the fermenting mass. Mold is naturally on the surface of the grape berry when it is harvested.

No, because the mold will not likely have a chance to spread as it competes for food (sugar)with the voraciously hungry yeast. You will also add a sulfer compound to the fermenting grapes/juice to prevent bacterial & mold growth.

I see I should have read your Q: throughly. Well you should add the sugar when you added the yeast. The worst thing now is a possible moldy flavor in the end product. If this occurs next time adjust the recipe.
Good luck

Perhaps a book about wine making would be helpful.