|Posted on Tuesday, December 16, 2003 - 01:15 pm: ||
This is a wierd one.
I made some Cider in October which has been fermenting away nicely for the last month or so. I moved it outside to a shed to cold condition and clear over the winter last week. I have 2, 1 gallon glas jars fitted with airlocks for this purpose.
Well today I looked at them and one of them has gone black. Not dark brown but grey black. Very, very odd as I can't imagine what could have caused this. I smelt and tasted it and it tasted and smelt great. so if anyone has any ideas, please let me know. The second one is absolutely fien.
David Woods (184.108.40.206)
|Posted on Friday, December 19, 2003 - 12:01 am: ||
The only idea I could think of is pectins, since you said it was put in a colder area. I have never heard of chill haze in a cider though.
Maybe it could be a problem with the yeast, but that doesn't explain why it tasted and smelled good.
Anybody else have any ideas?
|Posted on Friday, December 19, 2003 - 02:56 am: ||
As yeast drops out of suspension, fermented beverages often take on a darker color. The yeast reflects light and gives the perception of being light in color.
|Posted on Friday, December 19, 2003 - 11:15 am: ||
It naturally fermented, basically it is just raw fermented apple juice. One jar is discoloured and one isn't. It doesn't look like the brown darkening you'd get as it clears. More like it's got charcoal in it (it hasn't)