Hello all! New here and new to making wine. My father and I are making our first batch with a juice kit. The primary fermentation went well and saturday we racked the wine to the carboy as directed. After 3 days in the carboy, we have mold or something growing on top of the wine. It is obvious that the batch is infected by bacteria and I was wondering what I can do to save the batch and what I may have done wrong to cause this? When racking to the carboy, we were careful not to pump any setiment in the carboy. Were we suppose to rack this over too? Also, when finished racking, the carboy had a significant amount of air in it. I did not see a very active "bubling" going on with the air lock, so I'm sure that the air is still in the carboy. Any help is appreciated.