Real simple:
- 1 gallon clear store bought juice (No preservatives; Ascorbic acid is OK)
- 4 ozs sugar (not necessary, but will get you to about 1.060 (~8.5% abv)
- Any yeast (beer, wine, cider). I like using beer yeast since I have lots, and can get all I want off the bottom of a fermenter. I think it gives it a little more flavor.
- Aerate the heck out of it prior to pitching yeast.
- Bottle with 1 ozs table sugar, or half pint of fresh juice.
This is how I like it. Dry and carbonated.
The longer you wait the more flavor it will get. It seems the apple flavor starts to return after a while.