I am approximately 2 weeks into the fermentation of my very first batch of apfelwein. I checked it today and the yeast is still going strong and it looks like this batch will be a success.....hopefully.
It smells alot like a strong chardonnay which was a welcomed but suprising aroma. I used the red star montracet yeast for it.
I have a question about bottling/aging. I plan on letting the apfelwein sit another 4 weeks in the primary before bottling but I was wondering if anyone bothers to carbonate theirs for bottling? If so, how much sugar to use for a 5 gallon batch? Does the same 3/4 cup of priming sugar rule of thumb apply here?