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Luscious boysenberry cider bursting with Nelson summer goodness

Ingredients:
3.3 kg Black Rock Cider
1 kg Black Rock Liquid sugar
5 g Fermentis Safcider yeast
5g Yeast nutrient
500 mL Tasman Bay Berries Boysenberry concentrate
(www.tasmanbayberries.co.nz)

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
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.
Add Safcider yeast and nutrient to start fermentation.
Day 5 add 500 ml of Boysenberry concentrate
Ferment for approximately 7 days until a gravity of approx. 1.006 SG is achieved.
Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Specification:
Alcohol: 6.7% ABV
Bitterness: N/A
Colour: 40 SRM

Black Rock Cider Concentrate contains:
100% Pure Apple juice Concentrate