My first cider was done with a very basic procedure, just like beer with champagne yeast and really no additives (I might have thrown a little CS into it). This was in the wayback when the interwebs were devoid of any solid information on anything except beer brewing. It turned out great. I had one batch go sour on me (out of about 3 batches at the time) so I started paying attention to what was available on the net. I got PO'ed at it and left it in the carboy for a year or so in the corner of my garage. I needed the carboy so I dragged it out of hiding and it was covered with a cake of mold. I started to drain it and smelled something good. It made the best apple cider vinegar I have ever tasted and it just kept getting better after a few years, almost 20 years old now and I'm down to less than a gallon
These days if I overshoot the apples I keep whatever is left in a plastic gallon jug and forget about it for a couple years.