I've read that apfelwein can take longer to carb. than beer and that a lot of people enjoy it that way but in my search for details I haven't come up with what I'm looking for. Can a few folks please share some details on their experiences on that (what method is used, ratios, and time for carbonation)?
I fermented for four weeks and then bottle conditioned for four additional weeks primed with dextrose at 1 oz / gallon. One bottle that I opened a week ago had a slight positive pressure when I opened it but no hit of bubbles and the second one that I opened last night had no detectable carbonation at all.
This was my first batch and of course I was eager to try it after two months; if I just need to wait longer that's not problem (or maybe it will be
), I'd just like to get some idea of what that time is.
Thank you for your help.