For a simple, basic sparkling semi-dry cider conditioned in the bottle cider, you could try this method and recipe, copied and pasted from a previous thread thread . . . .
1. add 5 gallons of pastuerized apple cider or juice to a sanitzed carboy
2. add 3 teaspoons pectic enzyme to the cider
3. add one packet of dry ale yeast such as Nottingham
4. put on a stopper and airlock, or loosely cover with sanitized aluminum foil
5. let ferment for approximately 1 week or until the cider is at the balance of sweetness /dryness you desire; if you use a hydrometer, a reading of 1.010 will be semi-dry
6. prepare a priming solution of 2/3 cups white sugar boiled in 2 cups of water; cool to room temperature
7. add priming solution and cider to bottling bucket
8. bottle and cap, using bottles made for carbonated beverages such as beer or champagne bottles
9. allow bottles to conditioned and carbonate in an area at least 70 F
10. occasionally test bottles for carbonation process by opening one and tasting
11. when desired carbonation level is reached (but before bottles begin exploding), pasteurize the cider to kill the yeast and stop fermentation; prepare a hot water bath of 190 F water, carefully set the bottles in the bath for ten minutes and remove; repeat until all the bottles are pasteurized
Any recipe uses shorthand - if something is unclear here, or if you have any questions, please feel free to ask - on this thread or via pm. Good luck!