Flimish-viking,
the recipe from #24 is a pretty good start for a smaller batch.
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3 Gallons Indian Summer Apple Juice
1 Pack Danstar Nottingham Dry Yeast
17 oz. Tart Cherry Juice
1 lb. Orange Blossom Honey
-d
From looking at the post(#24) I see this was based off my recipe but it looks like they cut the juice in half. My recipe is...
5gal Cider
1L Tart Cherry juice
1# honey
Nottingham
Someone posted a pic of my recipe next to the real thing earlier in the thread and it's pretty spot on. Some advice for those making this...
1) If your going to try making this you need to use a quality honey. Can't stress that enough. No cheap $1 store bought crap. It doesn't have to be orange blossom either, I've made this using a number of different local honeys all with success. The key is quality.
2) Try slightly warming the honey before adding. Don't overdo it just warm it enough to make it easier to dissolve.
3) I think keeping the carbonation on the lower side of things is best on this. Somewhere around 2.0-2.2 or so. Too much CO2 really buries what the honey brings to the party. I've actually made this still and it's great with a bigger honey character IMO.
4) For those that bottle and pasteurize... 2 days is usually the sweet spot for me. Rarely longer.
Hope this helps!!