Sanitize all jugs and equipment: wash with soap and water, then rinse with cheap vodka and let air dry.
Add the strawberries, filtered water, and sugar to a pot and simmer for about 15 minutes, lightly mashing the berries.
Strain the mixture through a fine mesh strainer, collecting the liquid and discarding the pulp. Let it cool to room temperature.
Funnel the cooled strawberry liquid into a clean 1/2-gallon jug, add the cider yeast, and swirl gently. Let sit 30 minutes until frothy.
Meanwhile, heat the apple juice to a simmer, then remove from heat and let cool to room temperature.
Funnel the cooled apple juice into the jug, leaving 2 inches of headspace. Cap, swirl, then fit with the airlock and stopper.
Ferment at room temperature for 7–14 days, until bubbling stops and sediment settles.
Rack the cider into a second clean jug, leaving the sediment behind. Age at cool room temperature or in the fridge for 4 weeks.
Add 1 tablespoon of honey to each sanitized 1-liter carbonation-safe bottle, funnel in the cider, cap, and invert gently to mix.
Let carbonate at cool room temperature for 5–7 days, then refrigerate and age 3 more weeks before serving chilled.