Yes, would definitely want that recipe if possible. Sounds great.
Sure thing, so this is my base cider recipe:
5 Gallon Base Cider Recipe
5 gallons Apple Juice
1 packet S-04 English Ale Yeast
14 grams Go-ferm
1 tsp Fermaid
1 ¼ cup water
To Rehydrate Yeast
Heat water in microwave to 104F
Stir in go-ferm until it is completely dissolved
Sprinkle yeast evenly on top, avoiding clumps
Cover with plastic wrap and allow to sit for 15-30 mins
Stir yeast in (sanitized spoon), recover, and allow to cool to pitching temp
Combine apple juice and fermaid in your fermenter and stir to combine, then pitch yeast.
Allow to ferment at room temp (65-75) for 14 days.
which I augment as follows:
5 Gallon TropiCali Cider Recipe
Start by following base cider recipe.
10 lbs. Apricots (pitted, sliced, and frozen)
5 lbs. Frozen mango chunks
When base cider has finished fermenting transfer to another fermenter containing the frozen apricots and mangos which have been crushed.
Allow to re-ferment for another 14 days.
Cold crash for 2-3 days, fining with gelatin prior to packaging.
Keg at 30 PSI for 36 hours, then reduce to 11 PSI (40F) for serving.