Turbo Cider Changed Colour

[NoobieToTheBrew]

Hello Guys,

This is my first post so please bare with me.
Well i decided to try my hand at doing homebrew turbo cider after seeing a few tutorials on NoobTube.

I had 3 DemiJohns, sanitized and rinsed. I boiled 3 1 Litre mixed berry concentrate juice for about 15 minutes and added an equal amount to each Demijohn after cooling to about 24c.
I then added 4 litres of Apple juice to each one, 1 tspn of yeast nutrient, 1/2 tspn of glycerin and 1 tspn of pectolase.
Added 150 gram of bewing sugar, shook it to get it oxygenated, checked gravity (1048) then pitched the cider yeast, bunged it up and took them upstairs to do its thing.

After 7 days checked a reading, came in at 1000, following day was same so racked them off into a 5 gallon bucket for easier bottling.
The colour started out has reddish but was still cloudy so i decided to add some finings and let it sit for 24 hrs.
Next day i syphoned into a clean bucket and bottled.
Added 1 tspn Caster sugar and 2 tspns of splenda for back sweetening.

The smell of alcohol is very very strong, too strong infact, and its really overpowering on the initial taste test.

Anyhow after 3 days in the bottle the colour has gone to a almost golden orange colour, looks nothing like the original red.

I opened a bottle after 3 days to see if anything was happening because they are absolutely gin clear, you can see your handprint on the otherside.

There is still yeast i think has they have a very fine dust on the base of each bottle.

Do you think its possible i have under primed or killed to much yeast off using the finings to get a good carbonation?

Also any idea has to the change in colour (red to orange)?

Any advice would be greatly appreciated.

Thanks
Karl

 

[Yooper]

Time changes the pigment in wine in my experience- bright pink fruits drop color and will be golden in color after the sediment drops out. I've never experienced that with cider but I've never added bright colored fruits to my apple cider so I don't know for sure that would happen but it sure seems likely. My tomato wine, made with red tomatoes, is golden color in the end.

The cause of darkening in most cases is oxidation- contact between the cider and oxygen due to things like a headspace in a vessel. It's a browning reaction. Like if you cut an apple and leave it on the counter for an hour or two- it turns brown. The same happens with cider if it contacts oxygen.

 

[NoobieToTheBrew]

Yea i was thinking it was due to the fermentation taking the colour out but wasn't 100% sure.
I'm half way through fermenting a blackcurrant and apple one which was dark purple before i pitched the yeast, so i will see what colour it turns out on Saturday when it should be fully fermented out and i start to bottle it.

Thanks for the heads up bud

 

[Pratzie]

Time changes the pigment in wine in my experience- bright pink fruits drop color and will be golden in color after the sediment drops out. I've never experienced that with cider but I've never added bright colored fruits to my apple cider so I don't know for sure that would happen but it sure seems likely. My tomato wine, made with red tomatoes, is golden color in the end.

The cause of darkening in most cases is oxidation- contact between the cider and oxygen due to things like a headspace in a vessel. It's a browning reaction. Like if you cut an apple and leave it on the counter for an hour or two- it turns brown. The same happens with cider if it contacts oxygen.

For the sake of argument, is it possible to add a few drops of lemon or lime juice to keep that from happening? I've seen people do that with various fruit recipes with apples and avocados and such.