Ingredients:
2 x Black Rock Classic Cider 1.65kg
1 kg Black Rock Liquid sugar
2 x Cider Yeast sachets (on can lids)
5g Yeast nutrient
100g Freeze dried mango
50g Freeze dried passionfruit
Coconut flavouring to taste

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

2/ Dissolve 3.3 kg of cider concentrate and 1 kg liquid sugar into 2 Litres of boiling water in a large jug and add to fermenter. Fill with cold brewing water to 21 litres achieving a starting cider temperature of 20 +/- 3 °C.

3/ Add yeast and nutrient to start fermentation.

4/ Ferment for approximately 7 days.

5/ Add freeze dried mango and passionfruit and coconut flavour and allow 2 days for infusion.

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.

Specification:
Alcohol: 6.7% ABV
Colour: 7 SRM