Well, no one seems to have much experience with added-fruit cysers, so I decided to wing it with an assortment of advice from local brewers who've made meads, wines and ciders. Here's what I've done so far:
1/2 gal Hazel Creek Orchards Apple Cider (pasteurized, from concentrate), Mt. Airy, Ga.
1/2 gal Publix Greenwise Market 100% Organic Apple Juice (pasteurized, from concentrate)
1/2 tsp pectic enzyme
1 tsp yeast nutrient
Combined honey and about a pint of each juice over low heat, to dissolve honey. Poured onto about a quart of mixed juice in 1-gallon fermenter; shook vigorously. Added the remainder of the Hazel Creek juice and all but about a scant quart of the Publix juice, to make just about a gallon (ie, a little head-space). Shook vigorously. Added pectic enzyme and yeast nutrient. Shook vigorously some more. After letting the froth die down under a fermentation lock, pitched one 5 g packet of Lalvin K1-V1116 Montpellier wine yeast.
A healthy krauesen was evident about 8 hours of pitching but died down within a couple of hours; it was not as high or dramatic as the krauesen I got on a cider fermentation with hefeweizen yeast, but it was pretty good. At 24 hours I've got an impressive (to me) 96 bubbles a minute it the fermentation lock, and a dramatic fizzing in the glass jug.
I decided to name this one 19 Gallon Cyser because SWMBO has reminded me several times that we already have 18 gallons of beer and cider in various stages of completion around the house. (Well, it was 18 gallons...)
I still plan to add cranberries (probably half to 3/4 of a pound, given their strong taste) and some raisins in secondary.