Question About Apelfwein

So i want to make some of this for my wife but she cannot have any carbonated drinks what would be a good way to make sure this does not carb up at all after bottling and has no carbonation when going into the bottle thanks.....

As long as fermentation is done before bottling and you don't add sugars you'll be drinking delicious uncarbonate golden nectar. We split our last batch 50/50 sparkling and flat and each is tasty.

it might be overkill but you could even degas, either with a plastic hook and cordless drill, or with a big ass spoon, there's lots of info on the wine forum on methods but you basically stir the dickens out of it. without splashing it and minimizing aeration. it's a good idea if you are bottling soon after fermentation when CO2 is still super saturated; it bubbles out readily. sometimes shockingly. if the cider is a few months old in the carboy then it has taken care of degassing itself without any technological advances needed. if you are sweetening the still cider you can filter, pasteurize by a variety of means, or chemically treat the yeast, but as the previous post says if you're not adding sugars then you're good to go