Yeah, before using apples, you might want to get yourself a jug of apple cider from an orchard or natural food store if you have either in your neighborhood/surrounding area. Get it WITHOUT any preservatives- that'll just keep your yeast from doing its job. Experiment with that before using actual apples.
Second, fermentation can take anywhere from two-three weeks to a couple of months. If you get a rubber bung with a hole drilled through it and an airlock, you can watch the bubbles pass through- when the bubbles stop bubbling, that's a pretty good tell as to when the cider is done fermenting. Scientifically speaking, you can get yourself a hydrometer to test the specific gravity of your juice and you can find out that way as well.
Third, if you want to sweeten it, add lactose, a sugar that won't ferment- if you want to make it fizzy, add a small amount of sugar and a few yeast grains and let it sit. Glycerine can add body... it's pretty much up to you.
Best way to bottle is to let the cider clear as much as possible or use a fining agent to clear it, then siphon the cider off the condensed mess on the bottom of your jug. You might find a layer of condensed yeased/apple material/whatever in your bottles, but it will be significantly less than had you just poured it from the main jug.
It's drinkable right when you bottle it. It might not taste all that hot, but it is drinkable. Let it age for about a month after bottling, you should find it tastes better with time.
But yeah, just experiment around, try different yeasts, add some berries to the mix, and just have fun with it.