First off, that recipe looks great.
I was just wondering how I could make true sparkling apfelwein? I know that the original recipe is carbonated, but I don't believe it is carbonated to the level of champagne. To get 5 bars pressure (72 psi), I would need about 3 cups or 521 g (1.15lbs) of dextrose? I'm using this page as a reference: http://www.brewery.org/library/YPrimerMH.html
Of course, I would bottle it into champagne bottles.
Would the Red star yeast be able to carbonate that much dextrose in the bottle?
So, does someone still know what I'm saying? (confusing myself here) Hehe
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)