OK, before I get flamed for starting another infection thread, let me just clarify that I've never brewed a cider before, so I'm not sure what to expect it to look like. This kind of looks like the spiderweb pattern I've seen with lactobacillus. I know the bubbles are just CO2. This is EdWort's Apfelwein using Montrachet yeast. It has been in primary for just over 6 weeks and had a strong fermentation for the first 10 days. After the airlock slowed down after week 3 I left it to sit on the basement floor at ambient and the thermometer on the carboy says 61*F.
The pictures suck but it was the best I could do without using the flash and getting a glare. If it looks normal, I won't sweat it, but if it looks infected I'll rack from underneath the surface.