5 gallons fresh apple cider (no preservatives)
2 lbs light brown sugar
1 lb clover hone
1 lb buckwheat honey
1 or 2 packages champagne yeast
½ lb lactose (priming)
¾ cup corn sugar (priming)
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Place 4 gallons of cider in fermenter. Place 1 gallon of cider in a pot with the honeys and brown sugar. Heat until dissolved, stirring to avoid caramelizing. Add to fermenter. Pitch yeast when cider is cool. Ferment for 3 to 4 weeks.
Bottle using corn sugar and lactose, age in the bottle 7 to 10 days before drinking.