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.
Primary - LHB Granny Smith Hooch
Secondary - DIY Summer IPA
Conditioning - air
Drinking - LHB Dry Cider
Coming Up - Stout