You oughta try it as a maple/apple/honey.... I have no idea what to call it, at least as far as a name, but more than a few have called it "Speechless." No added water, the cider (on this side of the atlantic) is the base (our own apples), and no need for added processed sugars, the maple syrup (make your own! there's NOTHING else like it!!) and the honey (again, keep your own bees!) are more than sufficient. And as far as mine goes, I don't add nutrients. But definitely use pectic enzyme because of the apple juice/cider. I stopped using EC-1118 on this because it does tend to neuter the flavors and aromas a little bit. Go with DC-47, i'ts close but it keeps the flavors and aromas much better. I don't necessarily have a set recipe, and I've only made a few 7-gallon batches (since ceasing the use of EC-1118 - I love EC-1118 in other stuff but not this or the meads anymore) but as said the cider is the base, then maple syrup and honey according to whichever I have in whatever proportions, as long as I get the OG to around 1.080 - 1.100.
Anyways, it's worth a go. I DO prefer the maple alone, though, for certain occasions, but the mixed is exquisite.