Just bottled my nearly 4 month old apfelwein with hefe yeast, and at the end I realized I forgot the bottling sugar.
Should I open each bottle and recarb, or just let it be still.
It's better carbed in my opnion, but still is very nice as well.
I have it both types, but prefer Sparkling. However, the still Cider is more suited to warmer serving temps and can more easily be used in cooking.