Hi everyone, I'm new to home brewing and this is my first batch of cider. I used fresh-pressed, unfiltered, unpasteurized apple cider from a farm here in Maine. I made this batch with Lalvin yeast, a campden tablet, and pectic enzyme. I started the batch on 10/3/23 and it's been fermenting at ~66 degrees since. The cider is cloudy and yellow, it almost looks like orange juice, but appears to be actively fermenting. There is also some sediment build up in empty space (see photos). I sanitized everything using Star San but I'm worried it may be contaminated. Can someone tell me if this is typical for this stage in the fermentation process?