I'm planning on bottling my Apfelwein tomorrow after 13 months. I've got a few questions:
Should I carbonate or bottle it still? (I'm debating between the two.)
If I carbonate it, I think I'll re-pitch some yeast along with the 3/4 cup of dextrose. How much should I use? A half packet?....less?
Would any yeast really be left in suspension after all this time?
I read a Wikipedia article on autolysis (I know, real scientific) and how it can impart good flavors and mouthfeel. Should I just let this go for another year?