My wife likes Wyder's Raspberry Cider. I'd like to make a batch of cider with that flavor profile in mind. Sweet, berry flavor, clear...tart.
I'm starting with 5 Gallons of apple cider from the store. Its 100% pressed apple cider. No preservatives. I'll be using White Labs cider yeast that I have going in a starter.
I plan in racking to secondary after two weeks and then letting it go til its done. Heres where my question comes in. How do I get the best raspberry flavor in? I plan to add some sorbate to kill off the ferm and then racking the cider on top of the puree. How long should it sit? Is this the best process? I was told that If I add the fruit in during fermentation, the yeast would convert all of the fruit sugars and the fruit flavor would be lost. Obviously, at the end, I'll also have to back sweeten a bit. Frozen concentrate?
Any tips on this one are greatly appreciated.