I did 3 gallons of cider from Carlson's Orchards (they were selling it at Whole Foods) with 1 lb. of MA honey, used one of English cider yeasts. Took it's sweet @ss time conditioning out the sulphur but I tasted a couple of the sample bottles and it's quite good - very dry with nice sparkling wine quality about it. I'm going to bring the other test bottles to my dry cider-loving friend for Thanksgiving.
The remaining 2 gallons are going to be back sweetened just a wee bit, spiced with cinnamon and vanilla, and then when carbed up I will pasteurize them.
I'm also sitting on 3 gallons of cyser (3 ga. cider + 3 lbs honey) from the same source, except I'm fermenting this with champagne yeast. It's chugging along, and after 2 weeks it's already starting to settle a bit. I'll check it next weekend to see how it's coming, I'll be racking it to a secondary on top of some lady apples that I chopped up and tucked in the freezer (lady apples are a small pinkish green apple that are in season now - they look a bit like crabapples) and then tuck it away for another month or two.
The sands of time were eroded by the river of constant change.
an empty fermenter is a sad fermenter
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD