Every time I cook mimosa, there ends up being a sticky film that forms on top of the brew as I'm reducing it. If I remove it with a spoon, it will have formed again after five minutes or so.


The further down it is reduced, the more quickly it forms.

This happens every time.

Should I leave it in or remove this stuff? What is it?

Does it contain actives?

My guess is the more you evap water, the more concentrated the fats and oils, leading to that skin. Not sure though.
Last time I decided to not reduce much, I nearly got no defatting to do.
I leave the skin inside, stir a bit and it dissolves. It doesn't harm the process afterwards as far as I know.

Yeah I wouldnt worry about it, this is very normal... Also, DMT is very soluble in water at that pH so it would all be in the brew, not in the film. You can just stir it in.