Fri Apr 06, 2012 3:16 pm
The fruit purees commonly available at homebrew shops would be a good way to go too. They come in sterile packed tins, just add to secondary. If you are using fresh fruit, rinse it well, then freeze (ice crystals break it up a bit more and allow juices to escape).
Spiderwrangler
PFC, Arachnid Deployment Division
In the cellar:
In the fermentor: Belgian Cider
In the works: Wooden Cider