Mix fresh apple juice from Louisburg Cider Mill in Louisburg Kansas, frozen concentrated apple juice, and mango juice in primary fermenter and add pectic enzyme. Allow to sit 24 hrs. Mix lactose with distilled water and warm until dissolved, add to primary. Rehydrate yeast and pitch yeast along with fresh (peeled and sliced) ginger. Ferment 7 days at 67°F (19°C) and then remove ginger. Ferment for 7 to 14 more days at 67°F, rack to secondary. Add (de-seeded) habanero peppers to cider and steep for 8–24 hours depending on your personal heat preference. Remove habaneros. Cold crash for 24–48 hours. Add priming sugar and bottle.
Brewer tip: If you are brewing this recipe for a well-known national competition, consider doubling the recipe so that you have a few bottles left for yourself.
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