C3Candy-
Here's the cider recipe I use. I like it and it hasn't failed me yet. The only difference I have noticed is in the "blend" of apples in the cider. The more the merrier I have found, some sour, some sweet.
Simmer 1 gallon of cider (45 minutes) with:
10 3" cinnamon sticks
1/2 tsp. nutmeg
1 squeezed lemon with 1/2 grated peel zest
24 ounces honey
1 tbsp. fresh grated ginger
1 tsp. gypsum
Add 3 tsp. pectin enzyme last minute
Strain into remaining 4 gallons of cider which should be about room temperature. This should get you to around 70 degrees temp. Add 5 crushed and disolved campden tablets and prepared champagne yeast. Depending on the potency of the cider I usually get an OG of 1.070 or so.
When fermentation is complete I am usually looking at a hydrometer reading of .95 or so. I condition for about 6 months, less if I am impatient but it's worth forgetting about it and let it sit. I keg, so I let it condition in the corny. I'm not sure what to do about carbonation in bottles, I'll let someone else chime in on that.