i need some insight on my batch of hard cider

[meadmaker101]

Its been about 2.5 weeks and the cider is losing its color.
Is this a good/bad thing?

The cider started out with a very dark brown/red now its brown/yellow. I also noticed that fermentation is slowing down but the the stuff on the top is sinking down to the bottom.

The batch is as follows for 1 gallon.....
3/4 of a gallon of cider to leave some head space
2.5 pounds of honey
1 pound of corn surgar
1 pound of brown sugar
3 crushed nut megs
2 stix of cinnamon

 

[meadmaker101]

Here are some pics to show before and after

 

[meadmaker101]

Test:my time stamp on post is way off the origainal time.

 

[wiredpanic]

My batches tend to lighten a bit, but yours is difficult to judge because that is alot of sugar for not alot of volume. Likely a color change is probable as a result of the sugars being broken down (brown sugar specifically)

 

[meadmaker101]

My batches tend to lighten a bit, but yours is difficult to judge because that is alot of sugar for not alot of volume. Likely a color change is probable as a result of the sugars being broken down (brown sugar specifically)

Sorry about the quantities of the sugar. I was trying to remember the quantities off the top of my head. The 1# is for 5 gallons but I should have typed 1/4 of a pound of sugar and brown sugar.

I was also wondering how would I make this crystal clear. I have pectic enzyme and campden tablets. I know your supposed to add them before fermenting but I didnt have them at the time I started the batch. Will it be a bad idea to add the pectic enzyme to it. I know that the campden is to kill off all the yest and other things.

 

[rakibird]

(Experts, correct me if I'm wrong here)

Campden tablets would kill off the fermentation process and likely give you off (skunk) flavors at this point. Avoid using that.

I do believe you can use the pectic enzyme at this stage. Of course, that is MY opinion..