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6-Gal Black Rock Apple Cider
SK # 91613

6-Gal Black Rock Apple Cider

Complete Recipe Kits
Availability: In Stock

Flavor Profile
ABV : 4.5 %
ABV : Low
ABV : High
IBU : 0
IBU : Low
IBU : Noticeable
SRM : 5
SRM : Light
SRM : Dark
ABV is an estimate of alcohol content given in percent of alcohol by volume
IBU is bitterness shown in international bittering units
SRM is the color based on standard reference method

Requires Granulated Sugar to make 6 gallons of cider. See brewing note.


A sparkling cider with a superb refreshing taste and light golden color. Harvested from premium pip fruit orchards to produce the taste and clarity demanded by the homebrewer. No additives or preservatives. Black Rock mixes feature complex blends of specialty malts, combined with the finest hops by master brewers in New Zealand’s famous Speight’s brewery, providing the optimum flavor profiles for world-class recipes.



  • Black Rock Apple Cider
  • Dry hard cider yeast 
  • One Step No-Rinse Cleanser


You will need

  • 4 1/2 cups of Granulated Sugar


Brewing Note

This mix is identical to BrewDemon's Forbidden Fruit Hard Cider. Along with brewing enhancer or granulated sugar, this can will make 6-gallons of hard apple cider.


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1. Sanitize as Directed

Thoroughly clean and sanitize all equipment by follow the steps outlined in the instructions that came with your kit. You can download these instructions from the Help Desk under “Downloads”.

2. Making This Hard Cider

This mix contains 100% pure apple juice concentrate ready for fermentation. Just add water, sugar and the included yeast. Since your hard cider is mostly water, the better the water the better your cider. This step should take about 30 minutes.

  • 1. Fill your fermenter with 3 gallons of cold water. For best results, use bottled spring water or charcoal-filtered tap water.
  • 2. Place 3 quarts of water into a clean 8-quart pot and bring to a boil.
  • 3. Remove from heat. Stir in hard cider mix and 4 1/2 cups of granulated sugar into pot, mix thoroughly until the sugar is dissolved. This mixture is called the must.
  • 4. Pour the must into the fermenter. Bring the volume of the fermenter up to the 25-quart mark by adding more water. Mix thoroughly. Read the thermometer and wait until the temperature of the must is between 64°- 83° F before adding the yeast.
  • 5. Add the yeast. Then attach your lid.
  • 6. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 83° F for approximately 7 days.
And Now You Wait

After 7 days the cider in your fermenter should have stopped fermenting and begun to clear. It’s now time to bottle! If you’re not sure, draw a small amount from the tap; if it tastes like flat hard cider, it’s ready to bottle. If it tastes sweet, give it a few more days.

3. Bottle as Directed

Follow the steps outlined in the hard cider instructions that came with your kit. You can download these instructions from the Help Desk under “Downloads”.



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