Ingredients:
2 x Black Rock Classic Cider 1.65kg
Black Rock Liquid Brewing Sugar 1kg
2 x Yeast sachets (under cider can lids)
750 mL Mango puree
1 L Passionfruit pulp (seedless)

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 mango and passionfruit pulp.

5/ Allow 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