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Over the weekend I racked some cider I've have sitting in the secondary since December into a tertiary with some raspberry purée to sweeten... I looked today and there is some white areas forming on top. Is this mold? has it gone bad? Thoughts on what I should do

So this coming weekend we are gonna make 20 gallons of cider of which I'll turn 10 into the good stuff.. Last year I used champaign yeast and it was like I assumed and was ok, but wasn't as good as what I was hoping for. Which ale yeast has everyone use and what were your thoughts?I'm looking...

I'm moving my cider to the secondary tonight and I'd like to give it that hot damn/fireball kick too it... Any suggestions how to flavor it like that? Or should I just add fireball whiskey to the secondary and how much?

So over the weekend we made 20 gallons of cider and decided 10 gallons of it could be hard cider.. In each batch I put 5 campden tablets and let set for 24+ hours. Then I dissolved 1lb of honey, 1/2 cup of brown sugar, and 1/2 cup of white sugar... A yeast nutrient and pectin for each batch...