I've got a caremel apple spice mead bout 3 weeks into bulk aging and it's started to separate into two distinct zones. The top is a darker amber color, bout three inches tall, the bottom foot or so is a golden color. Now I do have a little more headspace than I want, but when I put it in there it was pretty heavely carbonated, so there should be a good amount of co2 sitting on it. My main question is if you think it's oxidization that's coloring it or just separation and aging. Thanks for any help.