Hi guys,
I've really poured through the forums on this one but couldn't come up with enough data that satisfies.
What is the correct way to use fruit in cider?
I've read use in primary.. I've read use in secondary (after sorbistat k as a back sweetener creating a still cider to throw into bottles).
Ive read a 1 lb of frozen, I've read 1lb of puree'd, Ive read 2lbs allowed to sit in vodka for a minute. I've read canned.
I guess my real unanswered questions are when is the preferred time to use it? How should I sterilize it (and particularly if it is fresh) ?
Someone in posts previous mentioned canned cherries and I've also read frozen rasberries. Both sound interesting.
Appreciate your thoughts.
I've really poured through the forums on this one but couldn't come up with enough data that satisfies.
What is the correct way to use fruit in cider?
I've read use in primary.. I've read use in secondary (after sorbistat k as a back sweetener creating a still cider to throw into bottles).
Ive read a 1 lb of frozen, I've read 1lb of puree'd, Ive read 2lbs allowed to sit in vodka for a minute. I've read canned.
I guess my real unanswered questions are when is the preferred time to use it? How should I sterilize it (and particularly if it is fresh) ?
Someone in posts previous mentioned canned cherries and I've also read frozen rasberries. Both sound interesting.
Appreciate your thoughts.