steps

1. 1.

   In a sanitized fermentation vessel, combine the 5 gallons of frozen apple juice and 24 lbs. of raw honey.

2. 2.

   Stir vigorously until honey is completely dissolved in the juice.

3. 3.

   Measure and add enough water to the mixture to achieve a total volume of 1 gallon, adjusting as necessary to ensure the correct gravity (OG = 1.090).

4. 4.

   Gently crush the fresh raspberries and add them to the fermentation vessel, stirring lightly to incorporate.

5. 5.

   Sprinkle the packet of Red Star Cuvee yeast over the must, allowing it to rehydrate for 10 minutes.

6. 6.

   Stir the mixture gently to combine the yeast with the must.

7. 7.

   Seal the vessel with an airlock and place it in a cool, dark area for fermentation.

8. 8.

   Allow it to ferment for 2 to 3 weeks, or until the final gravity reaches 1.014.

9. 9.

   Once fermentation is complete, siphon the cyser into sanitized bottles, leaving sediment behind.

10. 10.

    Cap or cork bottles and let them age for at least another month for optimal flavor.

11. 11.

    Serve chilled and enjoy the sparkling raspberry and apple notes!