Raspberry

3 lbs Frozen Raspberry                                          3 lbs Sugar

1/2 tsp Peptic Enzyme                                            1 tab Campden

7 pts Water                                                             1/2 tsp Acid Blend

1 tsp Yeast Nutrient                                                1 pkg Yeast

My initial acid reading was 0.20%, I added an additional 3 tsp of Acid Blend to increase it to 0.65%.  My SG was 1.118 after sitting overnight.  I used Lavin D 47 yeast, should finish up off-dry.