So in late September I threw a handful of raspberries from my garden into a mason jar of unhopped starter wort with an airlock on top. Fast forward a month and it smelled pretty good and had what was either the start of a weird pellicle or mold. At the time I had no vodka on hand to add to the starter so I repitched the yeast from the bottom of the jar into a flask with more unhopped starter wort and enough vodka to make it 5% ABV. After 48 hours on a stir plate and another 24 to let everything settle out it reeks like nail polish remover. I know this can be caused by to much oxygen and wild yeast are prone to this esterification but do you think in a normal wort scenario it would do the same thing? I might just brew a 1 gallon batch this weekend and pitch it anyways.