I recently (3 weeks ago) put some Red Star Cote des Blancs dry wine yeast in a 1.5L glass bottle of Martinelli's Apple Cider, threw an airlock on it, and let it ferment. I also threw in some dry roasted pecans, after crushing them and checking for oil with a paper towel. No sugar was added. Just cider and yeast.
When the fermentation was done, I poured out a shot of it, filtered the rest, and wax sealed it in another bottle. I used a siphon, so aeration shouldn't be a problem, and the cider should still be clean.
It's been sitting for two weeks now, and after considering the taste of the shot I poured out, I want something stronger. I was wondering if it is possible to take my fermented cider, throw it in a one gallon bottle with a pound, pound and a half of honey, and let that ferment for however long it takes.
My questions are as follows:
1.) Can I even ferment something like this? (One complete ferment as the base for a second fermentation)
2.) Do I have to use the same yeast? Any suggested strains available at my local HBS?
3.) What's a good amount of honey / water / ??? to add to 1.5L of cider to make a one gallon jug of Apple Cider Mead?
Thanks for the help, providing there is any, and if not, thanks for reading this far.