so my buddy and i both started batches of cider a couple months ago. both were fresh pressed apples from the same orchard; both were originally transported from the orchard in 5gal buckets that were cleaned in the same process, at the same time. both were hit with campden tablets as soon as we got to our respective homes. his has formed a translucent almost milky skin on the top (is this what's called a pellicle?), but mine hasn't. variables : he used cotes de blanc, i used nottingham; he's fermenting in plastic, i'm in glass; his basement is warmer than mine.
is the skin a property of the cotes de blanc? is this possibly an infection? it doesn't smell like vinegar yet, so i told him not to dump it out 'till we got some answers.