Ingredients:
2 x Black Rock Cider 1.65kg
1 kg Black Rock Liquid sugar
7 g Fermentis Safcider yeast
500 mL Boysenberry concentrate

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of cider concentrate, 500ml of Boysenberry concentrate & 1 kg of brewing sugar into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold brew-ing water to 21 litres achieving a starting cider temperature of 20 +/- 3 °C.
Sprinkle the dried yeast onto cider surface and ferment for approximately 12 days until spe-cific gravity has been stable for 2 days.
Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Specification:
Alcohol: 6.2% ABV Bitterness: N/A Colour: 40 SRM