Daze

Recipes 

cracked one open last night. It was really good, very "creamy" nice apple flavor, but still young. This cider was tart which is what I wanted, but I wish I had used malic acid alone instead of acid blend, there was in my mind to much of a citrus note. Other than that I was very pleased. Should get way better with age. If I was ranking it on a scale of 1-10 with 10 being the best cider I ever had, I would give it a 6 right now and I am guessing an 8 when it has aged. The reason I am guessing an 8 once it ages is because it will still loose a point for the acid blend instead of malic acid AND loose a point for using juice from concentrate rather then fresh pressed apple juice. The recipe has the potential to be out of this world give a few ingredient changes.

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- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

jkoegel

Recipes 

Glad to hear it turned out good.
I am bottling my first caramel batch (280deg.) tonight.
Picking up 10 gallons of fresh pressed tomorrow to start up a batch of graff and another batch of caramel (320deg. this time.)
I think I'll grab another gallon to do a test batch with your oat milk. I'm using the Lalvin 71B-1122.

I forgot to ask you, when you made your caramel syrup what temperature did you take that sugar up to?
Looks real dark, 360-370?

gratus fermentatio

Recipes 

Daze: Ever thought of toasting those oats, or using oat malt? Maybe adding oats (toasted or not) in in a hopsack to get more oat flavour? Just a couple of thoughts on a rainy day.
Regards, GF.

Daze

Recipes 

That is what I used. I toasted the oats but I still can not taste them... but that is a good thing I really don't like the taste of oats

__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

jammin

Recipes 

Any reason why you couldn't do a cereal mash with the toasted oats and apple juice?

I was considering throwing a few pounds of toasted oats, some brown sugar and about 5 gallons of Apple Juice in the mash tun and let'n the RIMs system hold it at about 125 for an hour or so.

Thoughts?

Daze

Recipes 

I was thinking of doing something similar but just doing it in a pot on the stove. Will see on the next batch.

__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

dr_al

Recipes 

have you started this version? how is it going?

oldmate

Recipes 

I'll whip up a batch too, sounds tasty.

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Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale

gratus fermentatio

Recipes 

Yes, brewed up a version last weekend & it's been fermenting at a steady 62* F. I think this is going to be a smooth, silky brew.
Thanks to Daze for sharing his recipe.
Regards, GF.

Daze

Recipes 

The important thing to remember is it has to bee cooked to get the silky texture. just adding oats to the brew with out heat will simply cause them to soak up some of your appley goodness. I am actually going to be doing an experiment with oat flower that I made in the blender. I think it will allow me to get a creamier result with less oats and less sediment. Will report back after I try it.

__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."