Well, I got some really nice local honey but I want to get my procedure down before I do anything with it so I put this together today. I don't expect this to be anything special and it is only one gallon... Please feel free to comment.
2 lbs honey
~75 oz Concord grape juice (no sugar added)
Red Star Pasteur Champagne
Followed Ken Schramm's procedure for mixing honey and juice. Rehydrated yeast using water and nutrient. Plan on feeding with nutrient (sorry, no DAP for this but I will have it for my good honey batches...) at 12,36 and 60 hrs. Fermenting at about 68f. About three hours later and we are slowly starting to bubble.