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It may be that the yeast consumed all the oxygen so no more oxidation could take place. Also, the darker coloured compound have likely broken down the oxidised compounds, lightening the solution.


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Tartic acid has a more tart/sour flavor. Malic is a little bit smoother. You can use less malic 2.7g a gallon compared to 3.8g a gallon to lower the ph 0.1.


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That's the color of yeast in suspension. When the yeast flocculate the color will go away and the cider should be clear. Also remember that when you're looking at a fermenter, you're looking through a lot more beer than you would see in a glass, so color and haze will appear more intense. The name of this phenomenon is easy to remember: Beer's Law. When the ...



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