I'm planning to make a berry cider this year and considering using fresh berries (raspberry or blackberry).
Does any body knows basic stats on raspberries or blackberries, like how many pounds do you need to produce 1 gallon of juice? What's the approximate starting gravity of freshly pressed berry juice?
I tried to search through google, but no luck. Lots of recipes with sugar additions for making country wine, but now stats on fresh berries.
Thanks a lot.