Sanitize all equipment by soaking in sanitizing solution for at least 10 minutes, then rinse thoroughly.

Heat 64 ounces of filtered water in a large pot to 160°F, then stir in 3 pounds of raw honey until fully dissolved, about 10 minutes.

Remove from heat and cool honey mixture to room temperature (65–75°F), which takes about 2–3 hours.

Pour the cooled honey-water mixture into your sanitized 1-gallon carboy using a funnel, then add 64 ounces of apple juice and mix gently by swirling.

Measure original gravity with a hydrometer; expect 1.070 to 1.080.

Sprinkle 1 teaspoon yeast nutrient, 1/4 teaspoon acid blend, and 1/8 teaspoon tannin powder (if using) over the must and stir gently.

Rehydrate yeast in 1/4 cup room-temperature water for 15 minutes, then pitch into the carboy.

Cover the carboy loosely with a cloth and let sit for 24 hours at room temperature to acclimate the yeast.

After 24 hours, fit the airlock and bung, fill the airlock halfway with water, and place the carboy in a dark place at 65–75°F.

Allow primary fermentation for 3–4 weeks until airlock bubbles slow to one every 30 seconds.

Rack to a secondary vessel, leaving sediment behind, top up if necessary, and reattach the airlock for another 1–2 weeks.

Confirm fermentation is complete with stable hydrometer readings over several days.

Bottle into sanitized bottles with minimal headspace. For carbonation, add 1/4 teaspoon honey per 12-ounce bottle before capping and condition for 1–2 weeks.