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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > When does it stop being EdWort's Apfelwein?
View Poll Results: What constitutes the label "Apflewein"?
If it ain't the exact same as EdWort's it ain't Apfelwein! 29 39.73%
Using a different wine yeast, with similar results is still EW's Apfelwein. 10 13.70%
Using any yeast and other sweeteners/fermentables is close enough for me. 10 13.70%
Don't you have anything better to do than ask stupid questions about what people call their drinks? 24 32.88%
Voters: 73. You may not vote on this poll

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Old 12-02-2008, 08:35 PM   #11
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Originally Posted by Laughing_Gnome View Post
Copying my bloody posts again? what's the deal!?
oh, yeah, I hit ctrl-C and ctrl-V, and somehow, my post came out the other end. See how similar they are? Almost word for word.

for werd.
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Old 12-02-2008, 08:37 PM   #12
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Apfelwein is a style of beverage. If you make Ed's recipe, then you have made Edwort's Apfelwein. If not, then you have made something else, it could still be apfelwein, just not Ed's.

Prisonhoochfelwein makes me laugh every time.

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Old 12-03-2008, 08:37 AM   #13
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Edwort's Apfelwein is his recipe, you follow the recipe you make Edwort's Apfelwein. I have made a number of variations but I call them "cider - Dickens" or something along those lines. I only use Edworts name with his recipe, and when I'm cursing him the next morning. Then praising him that next night.

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Old 12-03-2008, 10:43 AM   #14
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Originally Posted by Kauai_Kahuna View Post
Edwort's Apfelwein is his recipe, you follow the recipe you make Edwort's Apfelwein. I have made a number of variations but I call them "cider - Dickens" or something along those lines. I only use Edworts name with his recipe, and when I'm cursing him the next morning. Then praising him that next night.
Oh, if you like that one, I've got an awesome recipe that involves welch's grape juice, a slice of bread, and a prison toilet.

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 12-03-2008, 12:54 PM   #15
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When I make it it's called HB99's Hard Cider...

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Old 12-03-2008, 01:37 PM   #16
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I think the wording of the first poll option
"If it ain't the exact same as EdWort's it ain't Apfelwein!"
May be the part that has confused people over the issue.

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Old 12-03-2008, 01:39 PM   #17
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Originally Posted by Freezeblade View Post
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.
Huh?

You mean you took me seriously?

Hah!
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Old 12-03-2008, 03:34 PM   #18
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Quote:
Originally Posted by Laughing_Gnome View Post
I think the wording of the first poll option
"If it ain't the exact same as EdWort's it ain't Apfelwein!"
May be the part that has confused people over the issue.
Well it's not like I have a degree in English or technical writing...

Maybe I should have said, "Ed's way or the highway!"?
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Old 12-03-2008, 03:37 PM   #19
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Well it's not like I have a degree in English or technical writing...

Maybe I should have said, "Ed's way or the highway!"?
No degree in English? How did you get past the Premium Supporter exam then? That $25 was just an application fee!
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Old 12-03-2008, 04:02 PM   #20
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I guess the whole reason I posed the query in the first place was because I'm wondering why there's so much cider being made by people that's being called AW, when clearly it's not the same product. Every time someone goes on the AW thread and asks to make it sweet instead of dry, why bother telling them about backsweetening? Why not point them to a sweet cider thread instead?

I don't think it would have be given the same tolerance if someone started asking about how much Cascades and Nugget, along with the amount of black patent, to add to their Ordinary Bitter.

Maybe it seems to me that it would be like someone making soup with beef stock and rice, then telling me it's Chicken Noodle soup.

I know in the end it doesn't really matter, but being picky about our end product here does differentiate us on HBT from simple hooch makers, and Ed did make the original recipe to adhere to a specific style of wine in Germany, so there is a guideline.

Of course I'm probably simply making an a$$ of myself bitching about it.

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