Rindon brought us raspberries and strawberries today and we used them both. As usual we used 1/3 cup of puree with 1/2 tbsp sugar for the big batch and just 1 tsp of sugar for the small batch. We’ll let the strawberry go 2.5 days in 2nd fermentation. The raspberry we may give an extra 1/2 to 1 day as we think it’s slightly less explosive than the big bomb maker, strawberry.