it's pretty easy. you need more of a strategy than a recipe. you've got the first third already- get some fresh juice. make sure it has no preservatives- no sorbate etc.
dry cider is really easy- add some yeast to your cider and wait!
slightly more controlled method: add campden / k-metabisulfite 1 tab/5L or 1/10 tsp per L or 0.44 g / L to knock down microorganisms, unless your stuff is pasteurized then the k-meta is (literally) overkill
wait a day, add some pectic enzyme, add yeast nutrient and pitch yeast.
my ciders have always cleared without pectic enzyme, and have always fermented fine without nutrient, but you can't go wrong with those additions.
most juice will be in the 1.040-1.055 range, so if you want more than 6-7% you need to add your choice of something sugary.
pitch an ale or wine yeast, read the sticky at the top of the cider page for a discussion on the merits of various yeast strains. safeale04, nottingham, champagne are popular choices
wait until it's done, any 'normal' yeast will take your cider below 1.000, this can be days, weeks, or a month, then you can rack to a secondary and bulk age it for a few months like with wine (that's what i do), some bottle straight from primary, some age in primary.
prime (same as for beer) and bottle for dry and fizzy cider, or stabilize and sweeten (same as for sweet wine) for semi-sweet still cider, or stabilize sweeten and keg for semi-sweet and sparkling
for my taste, sparkling dry cider is where it's at, but it can really take a few months to lose the harsh edge so don't pass judgement too soon on a young cider. sweetened cider is generally more drinkable sooner
bob's your uncle
