I’ve got my first attempt at hard cider in secondary fermentation and for the past few days I’ve noticed that the top inch or two is brown. It’s only a half gallon batch from fruit from my house. It was in primary for about two weeks, and has been in secondary about 4 weeks. Fermented with champagne yeast.
I haven’t tasted it yet, but it still smells fine. Is this a problem? I was waiting for it to clarify before I bottled it, but now this issue arose. Not sure what to do.