Hard apple cider is simple to make and can be delicious. This article will explain the basic principle of how to make it economically without the fancy tools of the trade described in most processes.

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[edit] Ingredients

1 gallon water 1 can of concentrate juice

1 cup sugar/honey(if honey is used cut apple cider by 3/4 cup)
1/2 teaspoon ground cinnamon (optional)
1 pkg active dry yeast.

[edit] Steps

PREPARATION OF THE MUST: The must is the mixture of ingredients you mix prior to the fermentation that will eventually become your cider.
1. Take your 2 liter soda bottle and fill it with your apple cider until it is about 2 inches from the opening (head space).
2. Mix in your sugar and/or honey. Honey is best, however, it takes longer for the yeast to digest. Sugar can be used to boost the metabolism of the yeast and increase the alcohol content. It is best to use your own judgement as per how much of each to add as long as they're both completely dissolved.
3. If desired, cinnamon can be mixed into the must.
4. Make sure all the ingredients in the bottle's must are completely dissolved.
PREPARATION OF THE YEAST AND STARTING FERMENTATION:
1. You're using dry baking yeast, rehydrate it in a shallow dish with a little water and sugar. 10-15 minutes should be sufficient.
2. Add a pinch of your yeast to the must and mix in!
3. Add your 'SIMPLE LOCK': Instead of unnecessary brewer's locks/equipment, make a 'simple lock' to allow the gases from the fermentation to vent. This is easily made with plastic wrap and a rubber band. Loosely cover the top of your bottle with a piece of plastic wrap and stretch the rubber band around the neck to keep it in place. Make sure the rubber band's seal is loose enough to allow the gases to vent out(THIS IS KEY).
4. Wait for the initial burst of fermentation to finish. With this method, it usually lasts 3 days to a week, but varies. Typically, it goes quite fast, especially if your rehydrate your yeast before adding it.
RACKING: After the yeast falls out of solution (you will see it collected at the bottom), pour the cider into your second bottle with the funnel. Try to keep as much of the yeast that has fallen out of solution in the first bottle.
1. Usually, it is necessary to place a second 'simple lock' on the second bottle as fermentation may continue.
2. At this point the cider is drinkable! Congratulations!
3. If more yeast falls out of solution, you can rack your cider a second time.
4. Eventually, once your cider has stopped fermenting, you can screw on the soda bottle's cap. If you desire it carbonated, add a pinch of sugar for the remaining yeast to digest, but BE CAREFUL! You don't want to blow your bottle's top.

[edit] Tips

Choose your juice wisely; Organic, direct press, or frozen from concentrate are your usual options. Juice that comes in jars contains preservatives and will not work.
Use a combination of honey and sugar. The honey provides valuable nutrients to your yeast and adds an element to the cider's flavor. The sugar boosts the alcohol content and increases the speed to which the fermentation is complete.
Cinnamon is one of many simple ways to personalize your cider. Instead of adding it directly to the must, you may prefer to add it to your cider afterwards.
MAKE SURE YOU LEAVE HEAD SPACE! The space you leave at the top of your soda bottle is crucial unless you want a your 'simple lock' to bust and your cider to bubble out. An easily avoided sticky mess!
Some people prefer to syphon the cider out of the first bottle when racking to prevent the yeast from getting into the next bottle, although it is unnecessary and the yeast can't hurt you!
In general, the longer you age it, the better it is. However, it is possible to get a great tasting cider ready in a week!
If you want want to make your cider sweet like store bought varieties such as Woodchuck, etc. you can check out the page How to Make Your Own Hard Cider which give some suggestions about making hard cider which is both sweet and carbonated.

[edit] Warnings

If you're brewing your cider in a closed space (i.e. dorm rooms you rebellious college students), the gases produced by fermentation can *potentially* smell terrible if not ventilated.
The best juice is all natural as preservatives can interfere with fermentation. However, ascorbic acid(vitamin C) is OK.
As any alcoholic beverage, drink responsibly. Remember, if you're using baking yeast to ferment your must, the alcohol content of your end product could be as high as 12%.
Try to limit the exposure of the fermenting must and fermented cider to air as much as possible to reduce the likelihood of contamination by air born molds.