FatDuc

Recipes 

At what point does the deviation from EdWort's original recipe for Apfelwein create such a different product that it shouldn't be referred to as Apfelwein, and simply be called a cider, or an apple wine?

The only thing I did different from one batch of AW to another is use Lalvin D-47 instead of Montrechet.

Now for what I call cider, I'm using ale yeast, and Demerera sugar in the same proportions as AW, but it still seems to me it shouldn't be called AW.

ETA: Your votes are public.

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will_cbe

Recipes 

I'm willing to accept other yeasts, and other fermentable sugars in addition to the apple juice. Other types of juice and spices void your warranty.

But according to Ed, you're making your own recipe, you can call it what you like.
http://www.homebrewtalk.com/f32/apfelwein-deviations-standard-80774/

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Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
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john from dc

Recipes 

i'd say as soon as you deviate from the recipe at all it is no longer edwort's apfelwein.

i've made the exact recipe as well as a few variations and i call it all cider. my friends think i'm snooty enough without trying to force them to pronounce some german word for cider

bearkluttz

Recipes 

I made mine with montrachet yeast but use 3 gallons of apple juice and 2 gallons white cranberry. It finishes just a bit sweeter and it brings out both the apple and cranberry flavors. I still credit Edwort with the basic recipe though.

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Bottled: EdWorts Apfelwein;RPA Red Panda Ale; Kodiak Brown

Freezeblade

Recipes 

It's like beer, if you sub some of the ingredients or edit them, it's no longer the same recipe. Edwort's apfelwein is exactly how he posts it, if you sub the yeast, it may be an apfelwein, but it's no longer Edwort's. If you cut the sugar and use an english ale yeast, it's probably cider. If you add different juices, then it may no longer be an apfelwein or apple cider at all, but something totally different. I wonder how many gallons in the "how many gallons of edwort's" is actually to the original recipe, I'm guessing about half to 2/3, as you see loads of "I used grape juice and apple juice, and put champagne yeast in, +5 gallons for me!"

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Laughing_Gnome_Invisible

Recipes 

It's all cider.

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GilaMinumBeer

Recipes 

In the context of the style guidelines, not even Ed is making a Official German Hard Cider.

Lest he be shipping dem apples from Frankfurt.

That is, California apples don't make it German (more like Mexican).

Freezeblade

Recipes 

Most apple juice from concentrate actually comes from china (I think it's like 70% of the market) if you buy the "not from concentrate" stuff, it's usually from northern Oregon and Washington. YMMV.

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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

Evan!

Recipes 

Prisonhoochfelwein is prisonhoochfelwein. Mess with the yeast, add a bit more sugar, whateva. Still prisonhoochfelwein. Why everyone gotta be so worried about it? Add some dextrose to apple juice, shake it up, add yeast, bam. You wanna see some hardcore delving into cider, check out my neighbor's thread...

http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/

Not to knock Ed or anything, because I do like me some prisonhoochfelwein sometimes when I wanna good buzz, but there's nothing magical about it.

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Laughing_Gnome_Invisible

Recipes 

Copying my bloody posts again? what's the deal!?

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