A week ago I transferred my cider to secondary fermentation. Today I was checking it out and noticed a dark layer on top. (see picture below). I don't remember seeing it on the cider I made last year; though that was many beers ago. Anyway I was wondering what it was.
My thought is it is a layer of "wine" from the raisins I added. My full recipe is below. But basically the man who owns the orchard suggested I add raisins and brown sugar. The cider last year with 2 pounds dark brown sugar and no raisins.
Slightly less than 5 gallons of unpasteurized apple cider (Drank a glass )
1 pound light brown sugar
1 cup raisins
1 table spoon whole cloves
1 table spoon cinnamon powder
1 table spoon nutmeg
1 table spoon pectic enzyme added about an hour+
Yeast two old rehydrated of Muntons Ale yeast packages. (These actually expired in 2009 but they were all that I had on hand and I really didn't want to go all the way to the store to just yeast.)