OK, so let's have some details here. Can you provide the full recipe? Did you use any nutrient? Did it ferment all the way out and then throw this surface film? And what yeast did you use? That could be 1118 going all gonzo and making a really dry 19% monster. It doesn't look like mold or a pellicle. If you didn't nutrify, gave it plenty of sugar, and used a high ETOH tolerance yeast, you may just be seeing its classic long, drawn out fermentation with plenty of cranky higher alcohols and phenolic character. It may end up aging out. Help us out with some info here.