I plan on bottling my first batch of Apfelwein (thanks for the recipe, Ed!) soon. While there are a million threads around here about whether to enjoy it still or carbed, few people who like the carbed style mention how much carbonation they prefer. So, for those of you who like to carb their apfelwein, how do you like it? Estimations in volumes CO2, weight of sugar additions per batch, low to high levels, etc. are all fine. Thanks!