I would do a Cyser. The yeast will get a little more nutrient from the apple juice.
5-gallon apple juice (fresh pressed if available, make sure no preservatives)
12-15 lbs honey
16oz raisins, optional (split the raisins before adding to primary)
With the lack of nutrient, even your champagne yeast is going to putter out before finished. If for some reason it goes too dry for your liking, backsweeten until it is.
Bigneck Brewing Co
Holding Heads Up Since 2009