Recipe Type: Extract
Yeast: EC-1118
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 1
Original Gravity: 1.052
Final Gravity: 1.004
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 60
Additional Fermentation: 6 weeks on oak
Secondary Fermentation (# of Days & Temp): 30
Tasting Notes: smooth, clean; slight raspberry nose; slight vanilla from oak; sparkly

3 cans 100% apple-raspberry concentrate juice, frozen
1 tsp. yeast nutrient
1/2 tsp. yeast energizer
1 tsp. pectin enzyme (probably not needed)
EC-1118

12 oz. fresh raspberries

Heat 1/2 gallon of water to 140*F. Add frozen concentrate, nutrient/energizer, and pectin enzyme. Add to 1-gallon jug and top off with cool water (allow room for some krausen). Pitch yeast when temp of must is ~70.

Ferment at ~65*F for 2 months. Rack off lees into new 1-gallon jug with 12 oz. fresh raspberries (washed well). Rack off raspberries and lees into new 1-gallon jug with 1 oz. light toasted oak chips (soaked in water for one hour). Rack off oak after 6 weeks, top off, and bottle whenever. I bottled with 1 oz. priming sugar.

Result was 10 12-oz bottles of sparkly cider.

I've also done this with Apple-Cherry juice (substuting fresh raspberries with 1lb frozen dark cherries).