Sour cider fermentation questions

I started a my first attempt at a sour cider based on a friends recipe 3 weeks ago:

5 gal kirkland apple juice
1# table sugar
Yeast nutrient
Wpl Belgian sour mix yeast

Fermenting 3 weeks so far ~70-72F had a spike one day up to 78. Still seeing action on the bubbler every couple minutes.

Question is, I used a bit too high a ratio of San star which I know can effect the ph. There was a lot of foam, most of which was pushed out when the juice was poured in. Had a high krausen you can see the reminence from in the photos. Fairly white foam sitting on top since after the high krausen. Is this typical in a cider fermentation or could this be a result from the San star concentration?

Also, somewhat unrelated but, how long would it typically take if and when a pellicle were to form? Could the production of a pellicle be effected by the San star?

Thanks in advance.

Photos won't seem to post from this computer, will attach in the morning

here they are

It looks like star san, but it's hard to imagine that it is. I would think star san foam would have pushed up and out with the krausen. When you say "a bit too high a ratio of San star"...what are we talking about here? That almost looks like dish soap foam.

Well that's the thing, It had a lot of foam to begin with which seemed to be pushed out with the krausen, I noticed most of it dropped out after the vigorous fermentation for a couple days, but then this foam came back I guess. I miss-measured and used about 2 oz. but with the sink I was using I couldn't fill up the carboy all the way, so I guess than would make it about 3x the correct ratio give or take. Was thinking of pulling a sample to see if it was noticeable. Is it salvageable, or more suitable for the drain?

I've never used star san mixed so strong so I can't say how it will impact the flavor. Only one way to find out

If it was just the foam in there then it probably should have diluted out quite a bit...if you left say...a gallon of star san in the bottom of the carboy...that might be a different story.

Cheers, I think you're right. I plan on taking a sample this weekend. This morning I checked it, and the airlock is slowed to barely noticeable, and the foam seems to have receded quite a bit. Also, I poured some dregs in over the weekend from a bruery sour ale which maybe effected it. Thanks for the input.

Just an update, I took a sample last night. The reading was ~1.026 so it fermented about half way after 4.5 weeks. There was no real off aroma, nor flavor. There is obviously quite a bit of sweetness left, and the beginnings of the sourness, though more so in the aroma. I gave it a little swirl and closed it back up. its bubbling still, once every 10-15 seconds. Anyone have any experience using the belgian sour mix, is a longer time to ferment typical? Should I maybe add some extra yeast nutrient? Thanks again.