Quick Q about Apfelwein: Do most people degas it before bottling? I really haven't tried any "authentic" apfelwein, so I don't know what's standard.
I might split up my 5 gallons and try it degassed, bottled straight from the primary, and primed with extra dextrose (I do have champagne bottles on hand)... Maybe even put some in a jug with an airlock and some blueberry and/or raspberry added? I'm sure the possibilities are limitless and I can't be the first guy to come up with an idea like that.
Frankly, I just don't have time to read all 800+ pages of the thread, but I have been pondering this.
Thanks for any replies.