I'm making an hibiscus-tea mead. The tea/honey mixture had a really nice red color. But after I added the yeast nutrient, the color turned black. The nutrient I'm using is LD Carlson Yeast Nutrient (Food grade urea and diammonium phosphate).
Since I had some tea left, I tried adding some yeast nutrient to a cup of pure hibiscus tea. As expected, the color changed. Attached some pictures of my experiment:
Anybody had a similar experience? I would like to know if the final product will be black, or it will change back to red during fermentation.
Update: After some days the color turned back to red. So don't worry if this happens to you. Also, after several months aging, the color red is gone.