I am trying to make watermelon wine. I used 6 campden tabs in 6 gals of must, and waited 14 hrs to add the pectic enzyme and waited 24 hrs to add the yeast, I saw what at first looked like foam, but at closer examination I see that it is a snow white mold. Is this must lost before it even gets started, or can I lift the top off and add the yeast? Is this a normal reaction to the pectic enzyme? I have not added yeast yet.