Apfelwein Type Bottling problem

So I brewed a batch of cider/wine based on EdWort's Apfelwein recipe. I have been tasting it periodically while taking hydro samples, and it is very dry and tart. Bottling is coming up in a few days, and I can't figure out how to solve this problem:

I want the brew to be carbed but I also want to sweeten it.

If I add sugars when bottling, the yeast should carbonate the brew, but there won't really be any sweetness left over after, right? Is there something I can add to both carb the brew and retain some of the sweetness?

Thanks for your help.

I support this question, and would like to know also! mine has fermenting for 45 days.

There are non-fermentable sugars you can add at bottling time to sweeten, lactose comes to mind.

Also read that adding some splenda at serving can help.

Do a search for back sweetening or non fermentable sugars.


Fred

Lactose in one of the best ways to back sweeten something. It's non-fermentable. IIRC the original APfelwein recipe even contains some, I think I used half the amount recommended in my batch.