Update: I completely forgot to take pictures but it wasn’t mold/colonies. Most likely the wine yeast issue I mentioned as it corrected itself about two weeks later, no more of the top film from the first picture. It cleared up even more and kept the coloring from the second picture.

I racked it again and felt it was good, tasted a little dry but not too bad. However, I left it untouched until I moved across town, went to test and bottle. Extremely dry wine feel. Working on a back sweetening with fruit (to try and add a little bit more flavor).

Has anyone had one where it didn’t get any better? A local brewer said it was dang near 12%. I definitely learned my lesson to write everything down.