That's understandable - there are a lot of details.
Admittedly, I've never keeved before, but if I was to attempt this, I would start by crushing some apples, but don't press them right away. Let the pulp sit for 24 hours, then press. Then I would try to ferment it in a controlled environment of 40 degrees F.
Yeah, there is more to it than that, like apple selection, but you got to figure that for centuries keeving was done in a really simple way and it has probably only been in the last 100-150 years that things got technical like calcium, etc. Therefore, if our ancestors could do it that simple, then so can you.
Also, if you still feel lost, Andrew Lea's email is at the bottom of this page: http://www.cider.org.uk/content2.htm He is a really nice guy who will answer your questions and is usually prompt. Make sure if you contact him that you tell him you are in California and that 5 degrees C (40 F) doesn't exist and that you plan to use a controlled environment, or at least I'm assuming you are.