So i wanted to vrew a ginger mead. I used ~2kg of ginger and a little over a kilo of honey +~2kg of granny smith apples. It formed a waxy kind of pellicle on top, and necer really took off - fermented out from 1.046 sg to 1.002, but had an off flavour. So i threw it into another bucket with fresh yeast for a week to hopefully mellow the off flavour in the body. I added another 500g of sugar to feed the yeast, + nutrients. Now im taking it out again, no krausen at all, but tge pellicle is back. Heres a photo. This look ok?