This is a small batch of Graham's English Cider (lemon juice and steeped tea added before pitching Nottingham) that was been fermenting almost 3 weeks. I've probably been peeking too much. I've never seen this sort of film or this size bubbles on my apfelweins, and it looks like pellicle. If it's infected, I plan on racking out form under it, backsweetening slightly (depending on gravity), bottling, and stove-top pasteurizing. I'm not sure I want to risk contaminating my racking/bottling equipment, is that a big deal? If so, I'll just pull some hose off my wort chiller and do an old-fashioned siphon. Any other suggestions?