Just some quick reading and ideas leads me to this plan of attack:
-5 gallons of cider from the local orchard
-kill all the critters with .25 teaspoons potassium metabisulphite(then wait 24 hours)
-pitch a dry wine yeast(cort des blanc) or sweet mead yeast and some yeast nutrient
-add 1lb of brown sugar and 1lb of Honey after everything is going good in the primary
Rack to secondary on top of 2 lbs of Raspberries
(steeped at 150F for 15min of course)
Rack to tertiary to let clear up
Wait till everything is DONE and prime with corn sugar and bottle at a light to medium carb vol. Might need to add some new yeast before bottling.
I know this isn't exactly a traditional cider, but it sounds fun. I'd like it to have a nice apple and raspberry taste. Finish of semi-dry. So, do I need more brown sugar and/or honey to retain "some" residual sugars or will it just add more alcohol? Which yeast would be preferable? What about adding yeast, and what kind before bottling? I know this whole process is gonna take a few months, so I'd like to try something a little crazy for the first trial.