2007 Cabernet - Is this bacteria forming?

Just started my first attempt at making wine.

I started with a frozen bucket of 2007 Napa Valley Cabernet Must.

The grapes fermented for 10 days, and on Monday I crushed all of the grapes (by hand) and moved the wine to a 5 gallon carboy to await settlement so that I can rack and begin second fermentation.

Yesterday it looked as if things settled into layers. Today, the settlement looks much different. Is this bacteria, or normal?

I believe bacteria would settle as a layer of film on top of your liquid not inside.

gusty83 said:

I believe bacteria would settle as a layer of film on top of your liquid not inside.

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So if that's the case, them what the heck happened to the lees at the bottom of the carboy???? FYI, I plan on racking tonight, to begin a 6 week 2ndary fermentation.

Ive never made wine, but I just think it unlikely for it to be growing at the bottom of the fermenter rather than the surface based on the way bacterial infections work.

I think this is the answer but I don't quite understand it

natural pectin esterase enzymes in the apple juice slowly change the pectin to pectic acid. This forms a gel as it cross-links with the natural calcium in the juice and a 'brown cap' (the 'chapeau brun')

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http://www.cider.org.uk/keeving.html