I made a fruit cider last month, using standard winemaking techniques but using apple juice instead of grape juice. I decided to flavour it with some 'autumn fruits' to make it a bit more interesting.

For the fruit flavours I added the syrup from one tin of blackberries and one tin of blackcurrants. I also had 200ml of of extracted juice leftover from the plum and blackberry wine I had made earlier. I added 4l of apple juice. There was no added sugar - the sugars in the juice were sufficient to give a cider of about 6.5% alcohol.

When I bottled it, the cider was tasting over-dry. I wanted a sparkling cider so when I syphoned it into plastic bottles I added 2tsp of sugar and a few grains of dried yeast. After a week the bottles were feeling nicely pressurised so we tried a bottle tonight. It had a nice crisp flavour and was just 'off dry' enough for us.