Ingredients:
2 x Black Rock Classic Cider 1.65kg
Black Rock Liquid Sugar 1kg
11.5g Fermentis Yeast: SafCider™
1L Tropical Fruit Pulp/concentrate (or similar)
https://bonaccord.co.nz/our-products/fruitpulp

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 3.3kg of cider concentrate and 1kg of Brewing Sugar into 2L of boiling water
in a large jug and add to fermenter.
3/ Fill with cold brewing water to 21L achieving a starting cider temperature of 20 +/- 3°C.
4/ Sprinkle the dried yeast onto cider surface to start fermentation.
5/ Day 9 add 1L pf Tropical Fruit Pulp.
6/ Once all signs of fermentation have ceased for at least 24 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.