I started a batch of tepache last Sunday. On Wednesday I noticed some white layer on top of it, but decided to wait until today because I thought it could be kahm yeast. I have just opened it and the white stuff on top has thickened and looks like brie cheese mould. It's velvety and feels somewhat slimey.

Following the same steps as in a past batch, I fermented it on an open vessel covered with cloth.

I have already scooped out all of the mould, is it safe to drink?

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