Mould on plum wine - leave it?

[Boozehound]

I've been trying to make plum wine for distilling using the old fashioned way of just getting a load of plums and putting them in a fermenter to ferment on their own wild yeast. It worked fine for the early part and I had to split the batch into another fermenter because it was so busy it was pushing out the top.

However, when I check it today I see one of the batches had got a white scum on the top of it. It still looks like it's fermenting but the bubbling could be some other type of reaction taking place. I put some sodium metabisulphite in there to try and kill some of the nasty stuff and I'm hoping this won't totally kill the fermentation but that might well happen. If it does most of the sugars should be converted because it's been at it for a week or so.

Anyway, the other batch looks like it's starting to get infected as well. My question is: if I leave this unknown reaction to take place and then distil (thus removing any health risks) will the flavor be totally f*cked up?

I thought maybe the additional reaction might add something to the flavour.

Any ideas?