Well here goes nothing.....
Last year I did a graf-like cider with 1lb crystal 10,some whole leaf Williamette, and 2 lb honey. Let it ferment to completion with the Wyeast cider yeast blend, then bottled with 2 cans apple juice concentrate. She's a pretty, well carbonated beast, but even now a year later I have to add 1/2 tsp sugar per glass to make it not so dry.
So this year, one way or the other, I'm going to make a sweeter version. My recipe is:
1 lb Dark Munich
1lb Honey malt
1lb crystal 60
1/2 lb crystal 120
1/2 lb wheat malt
1/2 lb flaked oats
-- these will all be mashed at 155* for an hour. --
1oz Saaz at 1st WH
1.5 lb honey late boil
4 gallons fresh unpasteurized cider that I have already treated with Kmeta and pectic enzyme.
Using a slurry/starter of Wyeast Scottish ale yeast(1728?) this year.
Then when fermentation is mostly finished, I'll add 1lb honey plus 1lb cranberry.
She may be undrinkable, but I won't know until I try.
Plan on doing it tomorrow. Wish me luck. Nothing ventured, nothing gained.