In your boiling kettle mix apple juice,(all but 3 cans), yeast nutrient 1 pound brown sugar and 1 cup honey to start. Check with hydrometer for potential alcohol, add more sugars if higher alcohol content is desired.I generally try to keep it around 6 or 7%.....Heat to 170 and hold for 30 min to kill bacteria. Cool, dump in fermenter, aerate well and add yeast. Ferment to completion (usually 3-4 weeks). Boil a mixture of 3 cans frozen concentrate apple juice (do not add water) 1 cup brown sugar and 1/ 2cup honey and potassium sorbate (follow instructions on bottle) Add this to secondary fermenter and siphon finished cider onto it. Taste for sweetness add more sugars if desired. If kegging it can be done now, if bottling i would let it age a month or so. Thats it! The taste greatly improves after 3 monthes but its hard to keep around that long! Enjoy.