Allow it to splash to aerate. Treat overnight with campden tablets. Crush and predissolve. Add the raisins to the carboy.
Next day heat the honey in Add all other ingredients to the syrup and then add to the fermenter.
Use some of the treated juice to hydrate the yeast, and pitch the starter after it bubbles. After a few weeks, rack to a secondary. I've generally liked to let cysers, and ciders, age for a pretty long time. Most have been in fermenters for at least four months. You can bottle still, or sparkling.