HOME BREW RECIPES

Mango and Passionfruit cider.

Ingredients:
3.3 kg Black Rock Cider (2 cans)
1 kg Black Rock Brewing Sugar
5 g Fermentis Safcider yeast
750 mL Amoretti Mango puree
1 L Passionfruit pulp

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
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.
Sprinkle Safcider yeast onto surface cider surface to start fermentation.
Day 9 add mango and passionfruit pulp.
Ferment for approximately 12 days until a gravity of approx. 1.010 SG is achieved and has stabilised.
Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

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

Black Rock Cider contains:
100% Natural Apple juice Concentrate

Black Rock Liquid Brewing Sugar contains:
100% Maltose