I did a 5 gallon batch of HARD Cider last year and the few bottles I have left are hot to trot, but very drinkable. It's kinda like the Apelwein recipe...but not.
5-gallons UV Treated Fresh Pressed Apple Cider
3-lbs Local Alfalfa Honey
3-lbs Brown Sugar
2 Packets Dry Champagne Yeast
Bottled with .25 cup Priming Sugar, .5 cup Brown Sugar
Simmer .5 gallon of cider to around 125 degrees to stir in honey and Brown Sugar.
Dump in Primary,
Dump in rest of cider,
Dump in Yeast,
Wait 3-4 weeks,
Now, Just using 4 gallons cider, .75 lb of honey, and 1 lb brown sugar.
1 Vile White Labs English Cider Yeast
Waiting until Ferments to ~ 6% ABV, then Potassium Sorbate, Racking to 2ndry, adding two cans of apple juice concentrate for sweet apple flavor, and dry hopping with 2-5 cinnamon sticks for 2 weeks. Then using a clarifyer, and kegging!
I'll let ya know how it turns out!