ackatack
Member
Hello All,
My brew buddy and I gave our first cider a shot a few weeks ago. We just used fresh fruit from the apple and pear trees in my backyard and champagne yeast. From the time we juiced the fruit until after the first week in secondary, the liquid was a light green color. We tasted a sample during the move from primary to secondary and the cider tasted pretty good. I've noticed that the cider is now a light brown color, it's in the 3rd week of secondary. The cider is currently being stored in the garage on the floor and wrapped in a towel to block out light. The carboy has been sealed a rubber (I think, maybe a polymer) stopper securely in place. Is the color change an issue? Is it just from oxidation due to fresh air after being racked?
Thanks,
Alex
My brew buddy and I gave our first cider a shot a few weeks ago. We just used fresh fruit from the apple and pear trees in my backyard and champagne yeast. From the time we juiced the fruit until after the first week in secondary, the liquid was a light green color. We tasted a sample during the move from primary to secondary and the cider tasted pretty good. I've noticed that the cider is now a light brown color, it's in the 3rd week of secondary. The cider is currently being stored in the garage on the floor and wrapped in a towel to block out light. The carboy has been sealed a rubber (I think, maybe a polymer) stopper securely in place. Is the color change an issue? Is it just from oxidation due to fresh air after being racked?
Thanks,
Alex