per gallon...
12-24 oz red rasp frozen, then thawed (consider using a straining bag)
2 cans apple-rasp concentrate
1.5 tsp pectic enzyme
1/4 tsp nutrient
1/4 tsp energizer
1 cup less than 1 gallon water
1.5 campden tablets
Let all this sit overnight
Add invert sugar or honey to desired OG (I used 1.086)
71B yeast rehydrated in warm water for 20 min then placed on top of liquid- no stirring
After 3 days remove seeds/skins
IF used honey, add Sparkalloid at 12 months and bottle 1 month later.
IF used sugar, should be ready to bottle around 9 months.
Used 1/2# sugar to backsweeten
Could consider using room temperature raspberry-apple juice concentrate, or raspberry-cherry concentrate, etc.
**Follow the basics for racking, addition of k-meta/campden, addition of sorbate/k-meta with backsweetening