Apfelschorle is a German (or Austrian?) drink which is made with approximately a 1:1 ratio of apple juice and sparkling (carbonated) mineral water.
My technique is simply to pour the appropriate amount of apple juice and water (both chilled) into a cup, give it a stir, and then drink.
When I had bottled Apfelschorle in Germany (primarly two brands: Gerolsteiner and Lift), the bubbles were delicate and small, like in a bottle of champagne. I preferred the Gerolsteiner brand, which had a bit more delicate bubbles and better apple flavor.
I've tried making it at home in the US with an approximately 1:1 ratio of seltzer water (La Croix brand) and apple juice (Mott's brand). The flavor is close to Lift (I suspect higher quality apple juice would give a better depth of flavor and the mineral content is different as well which might also affect the flavor) which is acceptable, but the mouthfeel is all wrong -- the bubbles are typically big and don't last as long as either Lift or Gerolsteiner; only a few sips have the right mouthfeel.
Is there a way to get the right mouthfeel without resorting to buying (expensive in the US) European mineral waters?
I drink a decent amount of seltzer water, so even if it requires equipment to carbonate water at home, I might be willing to invest in it.