Assuming you are are able to keg, and that you like your cider medium as opposed to dry, here is the recipe and brewlog from a batch I just kegged;
Barsotti Cider - 3/8/2012
5.5G
Barsotti Apple Juice - SG: 1.054
2.6lbs Organic Turbinado Sugar (Trader Joe's)
.25g Pectic Enzyme
5g SafAle-04 yeast
3/8/2012 Warmed 1G AJ with sugar until disolved - didnt boil! Added AJ+Sugar mixture to 6.5G primary fermentation bucket, sprinkled Pectic Enzyme. Splashed 4.5G AJ into bucket. Covered top of bucket with fine netting to keep bugs out. Adjusted OG: 1.074
3/9/2012 Dry pitched Safale-04
3/10/2012 Stirred vigorously to break up krausen/floating yeast
3/15/2012 SG: 1.038 @ 66 degrees = 1.039
3/17/2012 SG: 1.032 @ 66 degrees = 1.033
3/19/2012 SG: 1.026 @ 64 degrees = 1.027
3/21/2012 Transferred to carboy, refrigerated, SG: 1.022
5/7/2012 Kegged, FG: 1.020 @ 55 degrees = 1.020
Final ABV 7.25% - although SWMBO swears she can't taste any alcohol in it at all
I would have kegged it sooner but life just got in the way