As my mead was fermenting away everything looked OK, but as the yeast settled and I transfered to second I noticed a green tint to it. Is that normal for some honey varities? I didn't notice any kind of tint in the honey I'm useing which is Lehua. It comes from the trees that are the first to start to grow on the lava bed of Big Island in Hawaii. Well maybe some color will be extracted from the vanilla beans and true cinnamon sticks I to help hide it. That is if something hasn't gone wrong with it.
link to more info on Lehua Honey