So I might have figured it out with my brother in-law (who is a home wine maker) I think if we just use apple juice, sugar, and a cider yeast, ferment, when ready kill the fermentation, than add a few pounds of honey, it should be pretty close. The honey they use isn't fermented, that's why the cider is so cloudy, it's the unfermented honey in the bottle. We will give it a shot, and let you know how it turns out.