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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Adding Raspberries
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Old 10-30-2013, 01:50 PM   #1
fayderek14
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Default Adding Raspberries

I plan on moving my cider over to the secondary fermenter this Friday. Its been in the primary for 2 weeks now. I am going to split the batch in half. I will leave the first half plain and for the second half I plan in adding frozen raspberries to the bottom. I just have a few questions about adding the raspberries.

1. Should the raspberries be frozen when they are added or should I thaw them out?
2. I plan on adding 3lbs of raspberries for 2.5 gallons. Is this too much or not enough?
3. Should I figure out a way to secure the berries to the bottom or is it ok the allow them to float around?

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Old 10-30-2013, 02:10 PM   #2
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1. I'd thaw those berries before you rack onto them.

2. With 3lbs of raspberries in 2.5 gallons of cider, you likely won't taste much apple, but it's about what YOU like. FYI, this might be a bit tart for a while unless you backsweeten.

3. You can put those berries in a grain bag, this will make future racking much easier, but you really need to use this technique with a bucket fermentor.
You can also just toss those berries in, you might have a harder time racking later, but either way you'll likely get a tasty cider.

Hope that helps. Regards, GF.

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Old 10-30-2013, 03:13 PM   #3
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In terms of the amount of raspberries what would be a good amount for an even taste for this quantity of cider? Or what is the best method of backsweetening? Do I do that during bottling?

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Old 10-30-2013, 09:00 PM   #4
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I have done black berries a couple of times, I just pasturize them with a little water to keep them from boiling and toss them in before pouring the cider in. At the end of the fermentation they all have been bleached out and sunk to the bottom.

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Old 10-30-2013, 09:38 PM   #5
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When you pasteurize the berries in water I assume the water stays out of the secondary right? Also what temperature do you bring the water to?

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Old 10-31-2013, 04:42 PM   #6
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Nope, I add just enough water to the pot to cover the berries and bring them up to 150 degrees if I remember correctly for 15-20 minutes and it all gets poured into the Primary for me, not a sweet berry flavor for sure. The resulting cider has a nice dark red hue to it when it is done. The berries are frozen before hand so after pasteurizing they pretty much just slip through the neck of the funnel. The water after pasteurizing will have a lot of the flavor and color of the berries and as long as you don't add too much water it shouldn't skew things too much, the water is there mainly to heat the berries more evenly and keep them from burning to the bottom of the pot.

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Old 11-02-2013, 12:19 AM   #7
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Quote:
Originally Posted by fayderek14 View Post
In terms of the amount of raspberries what would be a good amount for an even taste for this quantity of cider? Or what is the best method of backsweetening? Do I do that during bottling?
I make most berry wines with 3-4lbs of fruit per gallon, more or less, depending on the berry. For an even balance, I think 1lb/gallon would be good. By comparison, apple is usually a rather mild flavour, raspberries can jump up & do a little tapdance on your tongue.

Start with a pound per gallon, if you think it needs more raspberry flavour, you can always add more later. Leave 'em in for a couple weeks & give it a taste, go from there.
Regards, GF.
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Old 11-02-2013, 01:56 PM   #8
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1/2 lb per gallon will give a noticeable raspberry overtone to your cider. I thaw mine and chop them a bit. Remember that you will be getting a secondary fermentation from the sugar in the berries. Good luck!

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