I have had my sour golden strong fermenting for about 8 months now. I started with no bugs for a few days and then pitched the bugs. It was months before I saw a pelicille but noticed that it started to sour. I added apples at about the 3 month mark and after a few days a pelicille formed and has been there to this day. I was wondering if I wait for the pelicille to drop or can I go ahead and rack to my bottling bucket and bottle? I have taken a few samples and it tastes the way I would like and would like to bottle this in the next month or so.