Originally Posted by fayderek14
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.