... with out oats!!! I bottled my "creamy oat and caramel apple cider" today and it is so smooth and so creamy. I new the oats would add body and give a much better mouth feel but I never expected something this rich, luxurious, and smooth. This cider has as much, if not more body and creamy mouth feel than a dark beer. I could not be happier with the result!!!
I may never make another cider again.....
- Thread starter Daze
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Draygon
Well-Known Member
Been looking for something that is "more" than just a cider....this sounds excellent! Im going to guess with the caramel in the name its more on the sweet side than dry?
mlyday
Well-Known Member
Its in his recipie section.
It is 2/3 as sweet as unfermented apple juice so yes, on the sweet side. I tasted it before I added the caramel and other than being very tart it was still really good. If I was to make it dry, I would omit the carmel and cut the acid in half.
as was already said the recipe is in my Recipes' here is a thread on me making it from start to finish and some pix
https://www.homebrewtalk.com/f32/created-new-recipe-today-creamy-oat-caramel-apple-cider-291822/
BarlimanButterbur
Well-Known Member
This is fascinating. Have you looked into graff?
No, at least not based on this definition of caudle I found.
cau·dle (kôdl)
n.
A warm drink consisting of wine or ale mixed with sugar, eggs, bread, and various spices, sometimes given to ill persons.
cau·dle (kôdl)
n.
A warm drink consisting of wine or ale mixed with sugar, eggs, bread, and various spices, sometimes given to ill persons.
I looked in to what a graff is and I can totally see why you say that. As I understand it a graff is the love child of a bear and a cider, sounds interesting. To answer your question I used the oats because they impart the texture with out imparting any flavor. In fact I probably won't toast them next time. Originally I toasted them because I don't like oat flavor, but after tasting the cider I could not taste a hint of oat, so I am thinking why go through the extra step.
zeg
Well-Known Member
By jove, you're on to something, you crazy, marvelous genius. But is the world ready for such a hybrid?
(Beer, bear, tomato, tomahto, bear cider is hardcore :rockin: )
Awesome! Thanks!
I don't think so. I toasted the oats to improve the flavor not eliminate it. I like oats in apple crisp (toasted) but can not stand them as oatmeal goop (un toasted). Because of that I toasted them up to go for the better flavor. When I tasted my must before fermentation there was a slight hint of oat, but it was so mild that had I not known it was there I probably would not have been able to distinguish it as oat. After it fermented out the oat flavor was completely gone, it may come back with age, but I still think it will be so minimal that it really won't mater if the oats are toasted or not.
