Thanks for all of the responses to my question re: white film on surface of cider...The batches that have it were started around the same time, both started from freshly pressed cider. I didn't have any campden tabs so the first batch was with started with just a Red Star yeast (Champagne). The second batch, I used campden tabs and a Red Star yeast (not Champagne) for a "sweeter" mix. The first batch is clear as a bell, the second not as clear. The only thing that has changed is the temp, which has dropped about 4 degrees F since I started the batches in Oct. I have one other batch, which doesn't have the film, but I have just racked it so wait and see...
I did give those the two carboys a swirl the other day, and now the film is gone but what remains is whitish chunks of whatever the heck it was. Not sure that's an improvement...