MikeG

Recipes 

While I know it can be done both ways, it seems most carb it. I bottle conditioned some EW Apfelwein but I can't say I'm crazy about the carbination, reminds me too much of champagne instead of wine.

Anyhow, I have 5 gallons of cider in a primary (5+ weeks) that I'm ready to bottle but wondering about carbing it. Is a typical store bought hard cider carb'd? What's people's thoughts on non-carb'd cider. Maybe I could do 50/50 to see what I prefer.

Freezeblade

Recipes 

for an apple wine, I like it still. For cider however, I much more prefer it sparkling, although not like champagne, I use about half the priming sugar you would for beer, makes it just sparkling enough.

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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

wreckinball9

Recipes 

I love sparkling cider much more than still. I would even use the full 1 0z per gallon of priming sugar. and yes, store bought hard cider is typically carbonated.

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You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.


And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.

defenestrate

Recipes 

the juice/cider i have done has been carbed enough for me just from fermentation. not bubbling constantly in the glass but enough that you can feel it on the tongue.

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(dē-fěn'ĭ-strāt') To throw out of a window.

wreckinball9

Recipes 

I like it way better carbed.

__________________
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.


And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.

PAC762

Recipes 

same here .....

jaginger

Recipes 

ditto on carbed

borracho_brewer

Recipes 

I can't get enough bubbles, personally, and it just so happens most of the friends and family I share with like it like that too.

But plenty of people prefer AW and Cider flat, err, excuse me, still

I think doing half and half is a great idea. You may find you like both. Or, like suggested previously, do a mild carbonation, or maybe even batches of heavily carbed, mildly, and still!

-BB

HomebrewMI

Recipes 

If you're not sure which you prefer yet, do what I'm doing...split the batch 50/50, carb some and leave some still. The 2 gallons I'm leaving still from this batch will be back sweetened.

jawats

Recipes 

So, with a high ABV applewine made with champagne yeast, is that actually an apple champagne (avoiding the technical terminology problems with the use of the word)?

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I hate it when the yeast is smarter than me.