What kind of cider, and juice, and what kind of yeast?
If you used clarified apple juice and champagne yeast, you won't get a krausen. There are few of the same proteins or lipids you get in beer wort in there - it's a whole different ballgame. Same with the yeast, too - it will act very differently. If you use a champagne yeast and ferment in glass, the yeast will fizz and bubble slowly, with barely any matter floating up to the surface. The clarity of the juice as fermentation slows down is impressive.
If you're comparing it to an oatmeal stout, you're basically looking at different ends of the spectrum - one is a juice with very little extraneous matter left in it, and the other is a thick wort with TONS of lipids, proteins, and other particulates, from the barley, the oatmeal, and hop matter.
On Deck: Maple Bacon Porter, Espresso Stout?
Fermenting: Ed Wort's Apfelwein, Coffee Stout
Drinking: Belgian Tripel, Caramel Blonde, a crappy estery IPA that fermented too warm
Enjoying: Lagunitas Lucky 13 Ale, Grand Teton Sweet Grass Pale Ale (a MUST-TRY!), Old Rasputin Russian Imperial Stout, some Coors Light too.