Well, here is the recipe for the cider (or cyser, as I used honey) I came up with:
6 gallons local cider (Fairmount Orchard, Signal Mountain, TN)
6 pounds local honey (Sand Mountain 100% pure raw honey)
1 vial of White Labs English cider yeast
3 tsp. pectic enzyme
1/2 tsp. tannin
3-1/2 tsp. malic acid
I dissovled the honey into 1/3 gallon of the cider before adding it to the rest in my fermentation bucket. The yeast was left out of the fridge to warm up by this point so I added that into a small starter consisting of water, sugar, and some of the honey/cider mixture. I stirred it all in pretty good and I closed the lid with airlock attached.
The OG was 1.076 @ 66 degrees F.
I'll keep an eye on the taste to see if it needs more acidity or astringency. I'm confident that I'm good on the malic acid, but I stayed conservative with the amount of tannin I added.