My second batch of cider from scratch has turned a dark brown colour after bottling. It still tastes fine but I'm perplexed. I juiced the apples in September 2013, heat pasteurized the cider, added yeast. The only thing I can think of that I did differently from the first batch is that I added a MLF culture. I left the cider in the carboy for 9 mo. When I bottled it, it was perhaps a somewhat deeper colour than the first year's cider which was a pale yellow colour. After leaving it to bottle condition and then stove top pasteurizing about 3 weeks later, I started drinking them. The first few were what I would call a normal colour, but the last several have been about the colour of a Newcastle Brown Ale. Anyone have any idea what would be causing this? Anyone had a similar experience?
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