roasty cider?

Racked off a stout hopped with Mount hood today.
Stirred up the yeast (Windsor) and leftover beer into a nice slurry.
Put that and 2 gallons of apple juice/cider into my 3 gallon carboy.

Looked like a carboy full of chocolate milk.
churning like a mad man 3 hours later.

Hoping that the Windsor will crap out early to get the sweet vs. roast thang

maybe it will work.

That sounds really interesting! Have you done anything like this before?

Please report back when you taste it!

Bottled this guy tonite. It finished out at 1.002, so I dont know how it tastes so sweet and appley but hey I'm not gonna complain.
I was thinking that there might be some small hoppiness considering that I just swirled up the trub dumped the juice on it, but there is none at all.
I also left about 2 cups of the stout it came from in there, but no in you face roasty, but there is something there that I just cant finger it out.
I would have no problem drinking half of these right now (well I actually do have one right now), but am gonna let em age a bit.

Was going to prime it, but I liked it just the way it was so I didnt

For me I am calling success because it dont suck, and will be waiting for my other stout to be done to make this again. But will leave more stout behind to try and get a bit more roasty or maybe i'll steep a small bit of black patent and add it.

So is it close to regular cider then, with just a bit of something extra?

Well, I'd say its heading down the graff path, but not far.