I make a gallon of cizer almost every week. Real basic recipe. Apple juice, honey, and yeast. Or are you talking about the spiced apple juice?
I'm not too familiar with spiced. We have mostly the unfiltered stuff here this time of year. I think most farms are just using 100% pressed apples.
This is my process. One gallon of apple juice, one pound of honey, half a packet of Premier Cuvee and half a packet of Premier Blanc yeast. I warm up some of the apple juice to dissolve the honey and put the yeast in last when things are luke warm. Pop in an airlock and put it somewhere dark and room temp. After a week it looks like this. After a couple of weeks fermenting, I transfer it off the dead yeast piled up on the bottom of the bottle into a clean bottle and put it in the fridge to clear up. After a week in the fridge, I transfer it to a clean bottle again to get it off the yeast that fell out. Now it's ready to drink! I've found with this recipe, it tastes a bit yeasty at first, but once it's had a chance to "breathe" (exposed to air) the yeastiness goes away and it's very drinkable. As this bottle can attest!
I believe that they also make a pear cider that is really good!! We went to a cider festival in Portland last year it was shocking the variety and flavors that are out there