Apple juice that you like from store, preferably with no additives. Ferments for about a month, needs another 2 months to clear and age. Prime if you want bubbles and bottle.
Yeast choice will affect the character of the cider.
Wine yeast - Will make the cider taste very much like a dry white wine with some apple flavor. Some people kick this up with a few cans of frozen concentrate or brown sugar to bring it into the 8-10% abv. A real panty dropper as it goes down smoooooth.
Ale yeast - Will leave a bit more(or less) fruitiness behind but will still ferment to a very dry finish. Usually closer than a wine yeast to what people have in mind when they think cider.
Cider yeast - Should generate something strongbow like, depending on your initial juice selection.
My next experiment is a Sweet Mead yeast to see if I can get a bit of the sweetness to stick around for the SWMBO.
Last edited by JimC; 06-04-2007 at 07:26 PM.