Hi, I'm new to the forum and I'm pretty new to making cider. Right now I have 5 gallons of cider in my primary (just apple juice into which I pitched White Labs English Cider Yeast - WLP 775). I would like to do some experimentation with fruit in the secondary. I have four one gallon glass jugs that I intend to use as secondary fermentors, and I would like to add fruit to them. I'm not really sure about the best way to do this, as I am aware that fruit may have wild yeasts that can effect flavor. I was thinking about adding about a pound of frozen blueberries to one of the secondaries, a pound of frozen raspberries to another. I was thinking I could soak them briefly in vodka to try to kill off any wild yeasties. Does this sound like a decent idea? Should I crush or macerate the fruit after soaking/before putting it in the secondary? Thanks for any help you can give.