I have two batches of pear cider, one I used an American yeast and one I used a champagne yeast. After racking the the airlocks were replaces and I have about 4 gallons in a 6.5 gallon glass carboy. A week after racking the champagne yeast batch has turned a darker brown then that of the American yeast batch. Is there something wrong and if so what could i do to fix it?
It could be oxidation causing the color change. This can happen if the cider is sloshed/splashed during transfers after fermentation is complete.
Probably nothing to worry about. As the yeast drops out of suspension, the perceived colour becomes darker, as less light is reflected by the yeast. The yeast in the darker batch is likely dropping faster than the lighter batch. Give them a few weeks and the colours should be the same.
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