I'm in the same boat. My current plan is to use 4.5 gallons of apple juice, 3-5 lbs of honey, ferment it with nottingham (add yeast nutrient), keep an eye on the gravity and cold crash it when it hits 1.010 (keeping it sweeter) and add potassium metisulfate (half dosage, 1/8 tsp), let it age/clear for a month or two and then keg and carb.
"People should not be afraid of their governments. Governments should be afraid of their people." - V
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash