Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Still or sparkling
Thread Tools
Old 04-14-2008, 08:34 AM   #1
Feedback Score: 0 reviews
Join Date: Jun 2007
Location: Riverside Ca
Posts: 101
Liked 2 Times on 2 Posts

Default Still or sparkling

Just bottled my nearly 4 month old apfelwein with hefe yeast, and at the end I realized I forgot the bottling sugar.

Should I open each bottle and recarb, or just let it be still.

salzar is offline
Reply With Quote
Old 04-14-2008, 08:49 AM   #2
Feedback Score: 0 reviews
PeteOz77's Avatar
Join Date: Dec 2007
Location: Canberra, ACT Australia
Posts: 1,463
Liked 7 Times on 6 Posts


It's better carbed in my opnion, but still is very nice as well.
This Isn't Nam Smokey, There Are Rules.
PeteOz77 is offline
Reply With Quote
Old 04-14-2008, 01:01 PM   #3
Feedback Score: 0 reviews
zoebisch01's Avatar
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 9 Times on 9 Posts


I have it both types, but prefer Sparkling. However, the still Cider is more suited to warmer serving temps and can more easily be used in cooking.
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Australian Sparkling Ale MikeRLynch Recipes/Ingredients 1 09-06-2010 08:13 PM
Dry Sparkling Mead thataintchicken Mead Forum 2 11-01-2008 06:01 PM
sparkling extract jrakich87 Beginners Beer Brewing Forum 1 10-06-2008 10:03 PM
Poll: still or sparkling? phooka Mead Forum 7 06-17-2008 07:01 AM
Sparkling Apfelwein mrfocus Wine Making Forum 1 10-09-2007 02:50 AM

Forum Jump

Newest Threads