Help! White accumulating on glass in carboy headroom. What now?

[Tremboli]

Hi! A week ago, after primary fermentation, we pressed our fresh-grape sangiovese into glass carboys with airlocks and added malolactic culture.

Two of the carboys had significant headroom, but we left it, thinking the malolactic fermention would blow all of the oxygen out anyway.

Now, in the headroom space for those two carboys, there’s something funky going on... (see pics)

Any thoughts on what this white accumulation on the glass might be? Is it safe? Or did we totally botch this?

Any advice on what we should do next would be greatly appreciated! Thinking our options are:

1. Leave it, and wait to rack it until after malolactic fermentation finishes in 2-3 weeks
2. Rack it now, and keep it (is it safe?)
3. Throw it away (don’t want to risk health)

 

[Sage]

Smell?

I'd reach in for a sample to help determine what it is. I would rack and top off if it was mine, assuming the wine still smelled and tasted ok.