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Old 03-04-2009, 03:54 AM   #1
MikeG
 
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Mar 2008
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While I know it can be done both ways, it seems most carb it. I bottle conditioned some EW Apfelwein but I can't say I'm crazy about the carbination, reminds me too much of champagne instead of wine.

Anyhow, I have 5 gallons of cider in a primary (5+ weeks) that I'm ready to bottle but wondering about carbing it. Is a typical store bought hard cider carb'd? What's people's thoughts on non-carb'd cider. Maybe I could do 50/50 to see what I prefer.

 
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Old 03-04-2009, 04:28 AM   #2
Freezeblade
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for an apple wine, I like it still. For cider however, I much more prefer it sparkling, although not like champagne, I use about half the priming sugar you would for beer, makes it just sparkling enough.
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Old 03-04-2009, 01:36 PM   #3
wreckinball9
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Nov 2007
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I love sparkling cider much more than still. I would even use the full 1 0z per gallon of priming sugar. and yes, store bought hard cider is typically carbonated.
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Old 03-04-2009, 07:10 PM   #4
defenestrate
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the juice/cider i have done has been carbed enough for me just from fermentation. not bubbling constantly in the glass but enough that you can feel it on the tongue.
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Old 03-05-2009, 02:21 AM   #5
wreckinball9
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I like it way better carbed.
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You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.


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Old 03-05-2009, 03:05 AM   #6
PAC762
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Quote:
Originally Posted by wreckinball9 View Post
I like it way better carbed.
same here .....

 
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Old 03-05-2009, 05:40 AM   #7
jaginger
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ditto on carbed

 
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Old 03-06-2009, 01:05 AM   #8
borracho_brewer
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Dec 2008
Central California
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I can't get enough bubbles, personally, and it just so happens most of the friends and family I share with like it like that too.

But plenty of people prefer AW and Cider flat, err, excuse me, still

I think doing half and half is a great idea. You may find you like both. Or, like suggested previously, do a mild carbonation, or maybe even batches of heavily carbed, mildly, and still!

-BB

 
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Old 03-06-2009, 05:40 AM   #9
HomebrewMI
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Feb 2009
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If you're not sure which you prefer yet, do what I'm doing...split the batch 50/50, carb some and leave some still. The 2 gallons I'm leaving still from this batch will be back sweetened.

 
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Old 03-06-2009, 03:19 PM   #10
jawats
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So, with a high ABV applewine made with champagne yeast, is that actually an apple champagne (avoiding the technical terminology problems with the use of the word)?
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