Use a racking cane and move it to a bottling bucket trying to avoid the mold (if it is mold). If it tastes good bottle it. I can't imagine a moldy tasting beer will improve with age. When people talk about time correcting off flavors, I believe they are discussing yeast by-products (astringency, fusels, acetalahyde, etc.), not contaminations.
With your brewing process and lack of closed sanitary vessels, maybe you should just call the thing a Lambic