Is it fermented for two months or stored for two months after fermentation?

After two months, the fermentation was absolutely over. It is very likely that there is a white film on it, which has been fermented without timely treatment, infected with miscellaneous bacteria, and the miscellaneous bacteria multiply to form a white film. Most of them are acetic acid bacteria. You can smell the wine. If there is obvious acetic acid smell, then the wine has been sour.