Recipe Type: All Grain
Yeast: Red Star Cote des Blanc
Yeast Starter: 5 tsp Yeast Nutrient
Additional Yeast or Yeast Starter: 2 Tbl Pectic Enzyme
Batch Size (Gallons): 5
Original Gravity: 1.047
Final Gravity: 1.000
Boiling Time (Minutes): none
Color: red
Primary Fermentation (# of Days & Temp): 17 days @ 68F
Tasting Notes: deep, rich raspberry flavor

Here is another raspberry cider recipe. The raspberry puree was the pure, de-seeded, unsweetened product from the local home brewing store's wine shelf and was suspended in cider before adding to the carboy. Yeast, pectic enzyme, and yeast nutrient were activated in warm filtered water before pitching. The Musselman's cider was from WalMart and has no additives (no ascorbic acid or sorbate). I use this as my preferred base for specialty ciders. The Splenda (what I had on hand in the cupboard) and priming sugar were added to priming bucket immediately before bottling, to cut tartness but avoid excess carbonation. Kinda pricey, but really good. Would probably try lactose instead of Splenda to reduce the cost.

Raspberry Cider

2 3lb cans Oregon Fruit Products unsweetened raspberry puree ($32)
4 gal Musselman's pasteurized apple cider ($16)
1 pck cote des blanc yeast ($.75)
5 tsp yeast nutrient ($.40)
2 tbl pectic enzyme ($.40)
3 c Splenda ($3)
2.8 oz priming sugar ($.75)
Total = $52.20
Pitched 21DEC2010
SG = 1.044 @ 84
FG=1.000 @ 68
abv = 6%
Bottled 07JAN2011

16 22oz, 2 500 mL = $2.90 / bottle