1 blackrock cider kit
6L apple juice
2L pear juice
700g dextroseHeated the juice, dextrose and kit to 100 degrees. Then added to some cold water in the fermenter, topped to 23L. Still way too hot so cooled overnight in sink of water with ice, and wrapped in wet teatowels. Pitched at 24 degrees.
Brewed on: 30/11/06
Bottled on: 23/12/06, 160g sucrose bulk primed