2 gallon apple juice
1 lbs Honey (use 1/2 lb in 2 additions)
2 sticks cinnamon
1 slice fresh ginger root (thin)
zest of 1 orange (either dried or fresh)
1/2 tsp Pectic enzyme
1/2 tsp yeast nutrients
Take 1 gallon of Apple juice (Cider if it is clear) and 1 lbs of Honey mix by shaking until the honey dissolves. Put in primary with 2 cinnamon sticks, 2 cloves, ginger, orange zest, Yeast Nutrients and Pectic enzyme. Check the gravity before adding the yeast! Make a yeast starter (1 cup of must to 1 cup of water) and give it about 20 to 30 minutes to get very foamy. Stir the starter at about 15 minutes to get it all suspended good.
Pitch the yeast and attach an airlock. Leave this alone for 6 weeks. Don't touch and don't rack. At 6 weeks rack it and taste. It should have a bit of residual sweetness and be clearing. Check the gravity and stabilize. Add 1 gallon of apple juice. Actually if this gallon has preservitives it won't hurt as you are trying to keep it stable and not referment. Add Honey to taste and let this age, I would let it sit for at least 1 more month and rack before bottling. The last addition of honey may not be necessary as the gallon of juice will sweeten a lot.
The traditional way of heating was to stick a red hot poker in the cup. A good way to get the taste this gives is to heat the pan hot enough that the cider will boil and sizzle as soon as it touches the pot then pour it off into the cups or Stien. Add apple or orange slices as garnish.
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