Ingredients:
2 x Black Rock Classic Cider 1.65kg
Black Rock Liquid Brewing Sugar 1kg
2 x Yeast sachets (under can lids)
1 L Bon Accord Peach Fruit Pulp (or similar)
(https://bonaccord.co.nz/our-products/fruit-pulp)

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

2/ Dissolve 3.3 kg of cider concentrate and 1 kg of Brewing 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/ Sprinkle yeast onto surface cider surface to start fermentation.

4/ Day 9 add peach fruit pulp.

5/ Allow peach fruit pulp to infuse and complete fermentation.

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: 5.5% ABV
Bitterness: N/A
Colour: 3 SRM