2.4L of apple juice 2.4L of apple and pear juice (not essential but leaves some sweetness that cant be fermented out) 750g of light flavored honey 600g of raspberries
mix all together the day before pitching adding a little pectaneze and sodium metabisulfate to sterilize the must. let sit for 24 hours and then pitch your yeast. i used ec 1118 for the one you all tried but ive got one with s33 going at the moment so in a couple of months after is been sitting for a while ill bottle. i do rack after fermentation has slowed down just to get it off the yeast cake. my average batch age before bottling is around the 4 month figure but yo could go longer as it wont affect it since its around 14%. i use no preservative no additive juice for this and find it works well it hink its berri juice i use but not sure just walk down the juce isle and have a look. happy brewing
the only thing id change is the yeast to ether d47 or 71B to make it a more easy drinking version. oh and id probably do a nutrient addition.