And here is the recipe for my specialty cider:http://www.beertools.com/html/recipe.php?view=6997
You could drop the brown sugar, raisins, rum and spices up to make a common cider. You could also use white wine yeast rather than WLP-001.
1 lbs. Light Brown Sugar
5 gallons unpasteurized apple cider with no preservatives
.25 teaspoons potassium metabisulphite
8 ounces raisins
Yeast : White Labs WLP001 California Ale info
Hard Cider using Bayne's fresh cider from Freeland, MI on 18 Sept 2007.
Put 8 oz of Jamaican overproof (126) rum together with 3 cinnamon sticks and 6 cloves in a beer bottle for 3 weeks. Strain and add when bottling.
Added 1/4 tsp of potassium metabisulphite to 5 gallons of cider and left for 24 hours.
Pitched solid 3 quart starter. Aerate must well. Ferment at 65-70F
Add raisins and brown sugar after primary is going strong. Mix both in 1 quart of water, slowly bring the temperature up to 160F and hold for fifteen minutes, then add this mixture directly to your must.
After 3 weeks, rack to a secondary and let it ferment for another 2-4 months.
Optional: pectin enzyme 1/4 tsp
1 tsp yeast nutrients
Prime with 3/4 cup of corn sugar and some new yeast.