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Sorry for the delayed response. Let’s see if we can help.
First, as for color change, darkening, deepening, reddening of the color all indicate fermentation. The color will continue to darken as the salumi dries in the fridge. So long as you followed the instructions to use de-chlorinated water at room temperature to activate the culture and you “fed” it with the powdered dextrose, all should we well.
Second, if you have the sausage drying on an open wire rack, as instructed, there is not need to rotate.
Third, as indicated in the illustrated instructions, you are looking for 35-40% weight loss. If you have the weight from several sticks recorded from the moment you put them in the fridge, then just calculate that start weight x 0.06 or start weight x 0.065 for the weight you are aiming for.
Hope this helps.
UMAi Dry® Support