Originally Posted by CvilleKevin
the temp of the juice is colder
That was what I was thinking. Did you temp correct both readings?
As for your purplish yeast, I doubt it's a problem. There isn't much that can survive fermentation that will hurt a person.
EDIT: On second thought, save some of that purple stuff and run it by it's self. It would be extremely interesting to know if that was something that was living, or just a color compound that concentrated from your cider.