Well. I removed the mold on this batch though probably shouldn't have worried. I sanitized a spoon and the whole fuzzy mass lifted out in one piece. There was a sturdy pellicle of some sort supporting the mold. Then I poured about a 1/4 cup of vinegar on top and just left it that way and wiped the inner rim free of any visible spores. Didn't bother to document so no pic- sorry I know that is out of character for me.
The fuzzy mold looked like that furry tofu you see Zimmerman balking at in Bizzare Foods.
I've got a strong fermentation both times in short order. Enough to pick the slurry solids off the liquid and to where the jar will have to be rapped on the counter to knock the chile down. I haven't bothered to stir this yet. Also no vinegar initially- just water, salt and chile, just like they do with Tabasco. Perhaps stirring will help prevent the mold from taking hold.
The first batch sat for 30 days with a cheesecloth cover with some mold growth and this current one had the lid loose on so that gas could escape- obviously it created a better environment for rapid growth of the mold colony. Since there is plenty of the first left this current one may sit for more months until ready.
Batch #1 = Jalapeños and just tasty not much heat.
Batch #2 = Serrano and Habanero- hoping this will have some kick!
Still learning. What's next? A Carolina Reaper hot sauce...?