re: Homebrewing Apple Cider

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The basics are to take apples and remove the core, juice the pulp, add seasoning.

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Don't waste your time with this step unless you have access to an orchard and can pick up the apples off the ground. Those are the ones you want. You don't want the apples they sell at the store. They don't taste right in cider.

Your best bet is to go to the store and buy some preservative-free cider and add yeast. Use an ale yeast if you want it sweeter or a champagne yeast if you want it dry. With the ale yeast you will have to monitor fermentation temperature. Champagne yeasts are more forgiving.

I have 10 gallons of hard cider sitting around my house right now. I use 5 gallons of cider, 2 pounds of dark brown sugar, and sake yeast. Takes about 3 months to start tasting right.

You can make a graff (beer/cider hybrid) that is ready to drink in a few weeks. It's not that much harder.