The cider is very tart but is as I expected. I added 2 cups of my caramel syrup which makes the cider about 2/3 as sweet as apple juice before it is fermented. I know a lot of you like your cider only slightly sweet but because of all the tartness I needed the extra sugar. Even young, it tastes fantastic!!!!!!! You get the tartness, much like a green or mac apple, you get the sweet caramel playing off that tartness and the best part is the creamy texture from the oats. 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!!!
The caramel also added lots of color. Rather than the cider being a pail amber it is now a rich golden brown. Basically it is the color that the apple juice started with before the yeast stripped out some of the color.
I am also really glad I used 4 cans of concentrate rather than the 2.5 cans required to make 1 gallon of juice. This gave me lots of extra apple flavor as well as an ABV of about 7.5 without having to add any pure sugar.
The cider is bottle carbonating right now and in a few days I will pasteurize and then give it at least a month to age. I can only imagine how much better this cider is going to get once it is carbonated and aged.