[erockrph]

I'm thinking of trying my hand at brewing some raspberry cider this fall. Anyone have any recommendations on how much fruit to add per gallon of cider? I want to stock up on some golden raspberries while they're still available to keep in the freezer until cider season.

[Jimmy K]

I think less than 5 lbs and you won't taste them. 10lb should be noticeable. 15-20lbs will be very noticeble but you'll have so much fruit at that point that you might need to use a small fruit press.  You could always ferment your rasberries separately in a gallon of cider and then blend to taste.

[erockrph]

I think less than 5 lbs and you won't taste them. 10lb should be noticeable. 15-20lbs will be very noticeble but you'll have so much fruit at that point that you might need to use a small fruit press.  You could always ferment your rasberries separately in a gallon of cider and then blend to taste.

This is for a 5-gallon batch, right?

[Jimmy K]

Yes.

[corkybstewart]

I probably use 20-30 pounds of apples for a batch of cider, but raspberries have a lot more juice and less solid material than apples so you could probably get by with 15 pounds.  The only way to know is take a few pounds and squeeze the juice.  You can always freeze the juice instead of whole fruit.