To start this is my first cider so go easy on me. I was wondering if this drastic color change is normal represented in the pictures below?
Recipe: 5 gallons of 3apple fresh pressed treetop, 2lb of dark brown sugar, and liquid champagne yeast.
Procedure: Boiled half a gallon of apple juice with dark brown sugar until completely dissolved then let cool. Added other 4.5 gallons into carboy added dissolved dark brown sugar in remaining juice then pitched yeast.
The image below represents the first and second day of fermentation. The next photo represent day three of fermentation.
Additional info: Temperatures started at 62F to 63F and now are 64F to 65F as of day three. Also my air lock is bubbling non stop which I believe is good.