So I am going to make an apple, cranberry, raspberry cider and I'd like to up the gravity a bit. Because I don't want to water the cider down, I'd like to dissolve the sugar straight into the juice. I have heard it is not a good idea to boil the juice, but what about just heating it up enough to dissolve the sugar into it? Secondly, if I do this, should I add campden tabs to the must because I didn't boil the sugar? The juice is already pasteurized, but preservative-free...