Apfelwein......to carbonate or not?

I have a my first batch of apfelwein going and I'm wondering if I should carbonate it or not when I bottle. I know a lot of people on here have made this before or are drinking it now and just wondered what the general consensus is.

I prefer it carbonated

I serve mine still like a nice white wine and sparkling (carbed) like a sparkling wine (champagne) Both ways are nice.

Maybe do half and half? Bottle half still, add 2 oz priming sugar solution and stir gently to mix in the sugar then continue bottling the rest. See which way you prefer and then rinse/repeat. You do have another batch fermenting, don't you? That was part of the recipe after all.

I've found that the beer oriented people tend to prefer it carbonated while the wine oriented people enjoy it still. I did a mix of the two.

mmb said:

You do have another batch fermenting, don't you? That was part of the recipe after all.

Click to expand...

HAHA, well I only have one batch going since it's my first but its so damn easy to make I'm sure I will get another going once I discover I actually like it. Thanks for all the suggestions. I think I'm gonna try it both ways.

I did half and half....

Carbed it's like apple champaigne, still it's like apple wine...I tend to like the carbed better.

This thread needs a poll!

+1 for 1/2 and 1/2

i like it lightly carbonated.

Carb it up..I like it better that way..

I could make still beer too, but I likes the bubbles. So does Baby. Champagne, Fizzy beer and Sparkling Apple wine it is for us.

Ah yes, that is a question. I brewed one on 20080816.
20080829 Racked to keg, ageing.
Recipe:
5 gal Motts Apple juice 28 grams sugar each.
2 lb brown sugar
3 qt light third runnings malt from Octoberfest.
1 orange rinds
1 lemon rinds and juice
1 cinnamon quill broken up.
8 cloves.
1 package moncharat yeast.
OG: 1.053 ABV: ??
FG: 0.998

Now, I currently have another cider on tap made from WLP300, just kegged and tasting great after a month an half.

So the question still begs an answer honoured masters.
Could I tap this after my fast cider, enjoy it, then bottle the last 2 gallons and ration it out while I make more?

Anybody have a preference for wine yeast or Champagne Yeast?

I’m going to carb mine up even more this batch. I like a nice a bubbly

I'm not much of a wine guy, but I really liked it still. You can always drink it with a half measure of soda.