hossua

Recipes 

Ok, I am on my second full batch of apfelwein and was wondering about carbing some.... I bottled my last batch about a month ago in normal 750 ml wine bottles. Pitched montrachet both times, love the stuff uncarbed, but was curious about what it would be like with some carbonation.

I was thinking about priming with apple juice concentrate or honey, not really sure if it is worth it though... Thoughts?

Revvy

Recipes 

A lot of people prefer it highly carbed. I carbed half the batch and people preferred it, and called it apple champagne.

If you look at the similar threads box below, you will see several discussions on the topic, it is one of the most discussed discussions on here.

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android

Recipes 

just use corn sugar like normal, it works great.

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gmds123

Recipes 

I like it carbed and still!

+1 on the corn sugar

IXVolt

Recipes 

My last batch I carbed with corn sugar and it turned out great. One batch before that I used some champagne yeast and WOW it really got bubbly. That time I used just table sugar, which still turned out fantastic.

hossua

Recipes 

Thanks, I will probably do a split batch. Sorry, I somehow failed to see the other threads on the topic. Oh well.