NB: This is a suggestion for your next brew, you will need to purchase the goods themselves separately.
Luscious boysenberry cider bursting with Nelson summer goodness Recipe Ingredients: (available by clicking on accessories except boysenberry concentrate) 2*1.65 kg Black Cider Kits 1kg Black Rock Liquid Brewing Sugar (or 1 kg Dextrose) 7 g Safcider yeast (or use both yeast as supplied under cider kit lids) 500gm Bosenberry concentrate or similar Brewing •Clean & Sanitise fermenter and associated equipment for brewing. •Dissolve 3.6kg 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 quality brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C. •Sprinkle the dried yeast (or rehydrate and add) to wort surface and ferment for approx 12 days until a gravity of approximately 1.010 SG is achieved and stabilised. •Add 500ml ofboysenberry concentrate and crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices. Specification: Alcohol: 6.2% ABVBitterness: N/AColour: 40 SRM Additional Black Rock recipes http://blackrock.co.nz/beer-recipes