I have a Chocolate Espresso Stout thats been sitting in secondary a little over 2 weeks. I recently aquired 4 corny's, and i was wondering, Since im not ready to bottle the stout but would like to free up the carboy for my first batch of apfelwein, should i add the priming sugar and let it naturally carbonate in the corny? or should i just rack it to the corny and let it sit until im ready to bottle it or carb it up in the corny? Im really new to kegging and not sure if there are any pros or cons to either method mentioned above. Or maybe im completely off and none of the above will work, anyway i greatly appreciate you alls help.