I have two batches of cider sitting next to one another, both made with the same apple juice concentrate. The only differences between the two is one has "oat milk" but the other doesn't and the yeast I used. Even though they started out the same color the oat milk batch is about half as dark as the non oat milk batch.
I don't know if this was because the oat solids absorbed the color or if it has to do with the yeast (light one is using Montrachet where as the dark one is "domesticated wild apple yeast") As soon as the oat milk batch is done I will wash the yeast and start another batch with out the oat milk so it will be interesting to see if it comes out light or dark.
I don't know if this was because the oat solids absorbed the color or if it has to do with the yeast (light one is using Montrachet where as the dark one is "domesticated wild apple yeast") As soon as the oat milk batch is done I will wash the yeast and start another batch with out the oat milk so it will be interesting to see if it comes out light or dark.