Greetings all. New member here (have been lurking for a couple weeks though).
I have decided to delve into the world of home brewing and for my first attempt, I made a jug of cider (after reading several threads/guides).
Ingredients I used:
1 gallon commercial pasteurized apple juice (no preservatives)
1 lbs corn sugar
1/2 crushed campden tablets
1/2 packet champagne yeast (+ yeast nutrients), which were added 24 hours after adding the tablet
I ensured everything was sanitized.
The cider has been fermenting (ambient temperature is ~65) now for three days and the fermentation has been very active. Initially the mixture looked just like apple juice, but after 3 days, has brightened considerably and is a yellowish hue, appearing somewhat like pineapple juice. Is this normal?