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Apple juice in gallons NOT lbs! From "The Art of Cidermaking", Paul Correnty, 1995, pg 43. 5 gal. sweet cider 5 cups corn or cane sugar yeast starter 3 lb raspberries (thawed if frozen) Begin fermentation. After vigorous fermentation abates (2-3 wks), add raspberries to primary fermenter and ferment 2-3 more weeks. Rack off lees and raspberries into secondary fermenter and let clear (4-6 more weeks). Bottle; let age at least 8 weeks. 10/8/2010: obtained ~6.5 gl cider from Bolton Orchards (assume typical mix: "a mix of this year's apples: Macs, Cortland, Delicious, Macouns, a few Mutsu"). Pitch Potassium metabisulphite at ~1630 on 10/8/2010. 10/9/2010: scale up to 6 gal. (+1 cup cane sugar, +0.6 lb raspberries, appropriate amount of K-metabisulphite). Pitch sugar: 1 cup cane sugar weighed 7.6 oz. 6 cups weighed 2 lb, 11.8 oz. Recalculate OG based on that weight (= 1.066) Pitch yeast at ~1830. 10/10/2010: slight positive pressure observed at ~2330. Very slight indication of kreuzen beginning to form. 10/26/2010: Pitch raspberries. mash the thawed berries coarsley, pull ~0.5 gal. cider out to allow room, add berries to fermenter, then return cider (fills it alomost to airlock). Raspberries and liquid up inside airlock within ~1.5 hrs. Pull ~ 1-1.5 cup cider out (tastes GREAT!), clean and reattach airlock. Going well (bubbling) from then on. NB: next time, allow plenty of headroom for renewed fermentation when berries added (try 5 gal in a 6.5-gal fermenter). 11/8/2010: Rack to secondary. SG: 1.004@ 60 deg F. Have too much to fit into 5-gal secondary (either need to start with less must, or use larger secondary). Taste is tart but well-balanced. 12/8/2010: bottling day. Boiled 4 oz corn sugar in 1 pint water. Sanitized bottles, caps, & equipment in Star San. Transfer cider to bottling bucket and take FG reading (0.998 @54.0 deg F: no temp conversion); bottle. Obtain 25x22oz, 2x24oz swing-top, and 1x750ml bottle, plus approx 10 oz hydro sample and waste/consumed.