CIDER APPLE BLACK ROCK

Black Rock - Apple Cider

Instructions

• Thoroughly clean and sterilise all equipment Remove the plastic cap and the yeast enclosed under the cap and put to one side Stand this can in hot water for 10 minutes to soften contents.
• Dissolve contents of can and 1 kg of brewing sugar in two litres of hot water in your fermenter.
• Then add 17 litres of cold water. Mix thoroughly. Add 2.5 litres of either hot or cold water to get to a final temperature of 18 – 28°C, to avoid damaging the yeast.
• Final volume 23 litres. Open the yeast package and sprinkle yeast over the surface of the liquid.
• Put the lid on, and the airlock half filled with boiled and cooled water.
• You’ll see fermentation 6 - 12 hours after adding the yeast.
• Keep the brew at between 18 and 28°C until the specific gravity reaches 1006, or until it has stopped bubbling and hydrometer reading remains constant over 24 hours.
• Fermentation will be complete in 10 to 16 days (approximately).
• If using a clearing agent (finings) add this just before you want fermentation to stop, around 1010 specific gravity.

Bottling

• Sterilise 30 x 750 ml bottles and put one rounded teaspoon of normal sugar in each.
• Fill to within 50 mm of the top. If you’re using stubbies, use half the sugar. For a still cider do not add any sugar at this stage.
• Seal bottles and store upright for at least five weeks.
• The cider may be consumed after five weeks but it’s even better after two months and will continue to improve with age up to 6 months.

Ingredients

• Apple juice concentrate
• New Zealand Artesian Water
• Premium Dry Brewing Yeast Sachet (under the lid).
• Pack Size: 1.7 kilogram.
• Makes 23 litres.
• Purchase individually or in a box of 6.

Made in New Zealand.