5 gallons store bought apple juice ( I use Sam's Club brand)
1/2 tsp Wyeast yeast nutrient
1 pack Wyeast 2124 Bohemian Lager
1/4 gallon apple juice for back-sweetening (or use concentrate if you prefer more sweetness)
Ferment in low 60's for three weeks and keg. I don't attempt to get every last drop when I rack so 1/4 gallon apple juice for back-sweetening is perfect for volume and taste for me. I actually prefer 1/8 but it goes over really well with the general public at 1/4. I have been successful with using a single smack pack and with reusing the previous yeast cake. If you enjoy dry cider this would be fine for bottling without the back sweetening.
This recipe is my go-to for hard cider. I got the idea from BTV's lager workarounds episode before I got lager ability. The goal is to use the Wyeast Bohemian Lager if at all possible, since it will ferment cleanly at ale temps. Cry Havoc has given me detectable diacetyl on the three times I've used it. Bohemian Lager, however, has turned out crisp and clean with a balanced sulfur note that seems to compliment the apple without off-flavors. The low end ale temps have not thrown off a lot of ester formation for me using Wyeast 2124. I strongly advise against using other lager strains unless you are going to experiment with actual lager temps.
Please give it a go and let me know how it turns out!