Sanitize all the brewing equipment before use. Use a food safe sanitizer and follow package directions.
Heat one gallon of cider on low heat, add the honey and stir until it melts. Remove from heat and cool.
Add the remaining cider to the 5 gallon carboy. Pour in the remaining cider- honey mixture. Add the yeast abd the Clarity Ferm. Put your hand over the top and shake carboy to aerate.
Put your bubbler on top and fill with vodka. Store at 65 degrees for the fermentation period. If using a champagne yeast fermentation time will be about 3 weeks.
See post for kegging instructions. To bottle, use the siphon to transfer the cider without disturbing the sediment at the bottom of the carboy. Calculate the amount of sugar needed. Heat 1 qt of water to a boil and dissolve the sugar into it. Allow to cool and thoroughly mix it into the cider. Fill bottles leaving 1 inch of headspace on the top of the bottle. Cap the bottles using the fresh unused caps and capper. Store for 2 to 3 weeks.