I got some fresh unpasteurized cider (OG 1.052) from a local cider mill 4 weeks ago and put a gallon of it in a sanitized Carlo Rossi jug with an air lock, it started to bubble pretty good within 2 days and seemed to stop bubbling after about 2 weeks, one week ago I racked off of the lees. I am amazed at the taste, dry, crisp, apply, light, and refreshing. My cider I made last year with brown sugar bumping the OG up to 1.070 took about 9 months before I really liked the taste. My only problem is the dissolved CO2 still present giving it a little unwanted zip.
A) Just be more patient give it time to degas on its own
B) Add a measured amount (how much?) of fresh cider to prime it and bottle
C) Degas it with a mix-stir and bottle it still
I really don’t have a preference for sparkling or still, but really don't want it part way between the two. I wouldn’t want to prime it with any kind of sugar; it seems this would defeat the purpose letting the cider go wild. The reason I am tempted to bottle so early is that I really do like the taste now and am worried it may change, due to its lower ABV making it less stable and the wild fermentation being unpredictable. What would you do?