I'm going to do an Edworts Apfelwein type recipe with white grape juice, an ale yeast and some fresh raspberries. Is there a particular way I should add the raspberries during fermentation? How much should I use for a strong raspberry flavor in a 5 gallon batch? What about bottling them without pouring all the raspberry leftovers? Can I dump fermented wine or does it get off flavors from being aerated?