Contaminated batch ?

[Gcc_mtl]

Hi,

This is my first post, although I've been reading the forum quietly for almost 2 years now.

I have made many beer batches, but only 3 ciders. This year, I bought 10 gallons and intended on making 2 X 5 gallon batches. One is "just apples", to be backsweetned with concentrate made from the same apple juice, and the other was to be the caramel recipe found in this forum.

After fermenting both of them out, transferring them into the glass carboys for an intended 2 months of clarification... I seem to have run into some issues. The "just apples" batch has a white film on top!!! The other carboy seems fine, but this one seems to be contaminated.

Is there something else going on? Is this indeed some bacterial contamination? If so, is there some product I can add to kill it off, without ruining the flavor of the cider?

Any help is greatly appreciated

 

[Randzor]

Picture might help. But it may be extra cleaner picked up or an infection. Might be only a sour cider so it'd still be drinkable.