Okay, I've been making wine for about five years, but through some
cosmological fluke have never had a problem with a fermentation. There's a
first time for everything, and since I've never had to deal with anything
like this, I could use some advice.

I put up a plum wine (from fresh plums) 12 days ago, and transferred it to a
secondary last sunday. Looking at the wine in the carboy, I see what looks
like small patches of wax forming on the top. Obviously a bacteria of some
kind. Any suggestions on how to fight this?