re the part about removing mold: does that only hold for fermentation? I somewhat recall having seen an interview of a doctor talking about mold (in e.g. jams)

re the part about removing mold: does that only hold for fermentation? I somewhat recall having seen an interview of a doctor talking about mold (in e.g. jams) and stating that you should be generous with the part removed because mold has roots that go far deeper that what you actually see. Furthermore, he mentioned it (or byproducts, I don't recall) being carcinogenic, i.e. definitely not just bad taste.