Hey guys,
I was thinking of preparing a batch of dry apple and raspberry cider in time for spring/summer and I was wondering how best to use the raspberries to make sure I maximize that deep rich flavour.
I've done brews with fresh fruit before, but never a cider. Would it be best to just add in the berries fresh or should I crush them and use the pulp/juice?
I haven't made many ciders before and would appreciate any and all input!
I was thinking of preparing a batch of dry apple and raspberry cider in time for spring/summer and I was wondering how best to use the raspberries to make sure I maximize that deep rich flavour.
I've done brews with fresh fruit before, but never a cider. Would it be best to just add in the berries fresh or should I crush them and use the pulp/juice?
I haven't made many ciders before and would appreciate any and all input!
