Still or sparkling - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Still or sparkling

Thread Tools
Old 04-14-2008, 08:34 AM   #1
Jun 2007
Riverside Ca
Posts: 99
Liked 2 Times on 2 Posts

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.

Reply With Quote
Old 04-14-2008, 08:49 AM   #2
PeteOz77's Avatar
Dec 2007
Canberra, ACT Australia
Posts: 1,459
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.

Reply With Quote
Old 04-14-2008, 01:01 PM   #3
zoebisch01's Avatar
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 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.

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 Winemaking Forum 1 10-09-2007 02:50 AM

Forum Jump