I am currently working on a batch of jalapeno-cranberry wine. It's been in primary for five days so far and I am beginning to suspect I have flowers in my wine. I was not too concerned earlier this week as I thought it was just residual foam from an active fermentation, but the more time goes by, the more I suspect there is a problem.
When I view the must, it appears as if there are little flecks / clumps of yeast floating on the surface and around the edges of the straining bag and the bucket.
How can I tell if I have flowers for sure? If so, how can I tell between spoiled yeast being the cause or bacteria?