Ingredients:
2 x Black Rock Classic Cider 1.65kg
1 x 9g Mangrove Jack’s M02
3 x Pam’s Blackcurrant Fruit Syrup 750ml
500g Lactose powder

Recipe:
1/ Clean & Sanitise fermenter and associated equipment for brewing.

2/ Dissolve 500g of lactose in 2 L of boiling water and add to fermenter with 3.3kg of cider concentrate and Pam’s Blackcurrant Fruit Syrup. Fill with cold brewing water to 23 litres achieving a starting cider temperature of 20 +/- 3 °C.

3/ Sprinkle yeast onto surface cider surface to start fermentation.

6/ Once all signs of fermentation have ceased for at least 48 hours (check this with hydrometer), then crash cool fermenter to 1-3 °C for 48-72 hours (if possible) and keg or bottle using standard practices.

Specification:
Alcohol: 6.4% ABV
Bitterness: N/A
Colour: 3 SRM