I have made 16 carboys of wine over the past 3 years from local fruit. I was letting some Rhubarb sit in a bucket to let out the juice and after 3 days noticed a little mold on the fruit. This has never happened before to me. Does anyone know if it is still usable? I would think after taking out the pulp and adding yeast the alcohol, (and campden tabs) that forms may kill any mold residue in the juice?