Cider is (relatively) easy to make

You need very little equipment

Making cider is less equipment-intensive than making beer or wine. Unlike brewing, you don’t need to boil or heat the apple juice, you simply need to crush or macerate the apples, extract the juice in a press and allow nature to take its course in the fermenting process. After that, it’s a matter of judging when your cider is ready and developing some skill and judgement in blending different juices to get the best combination of taste, appearance and aroma. There is no need for expensive vats or boilers, the process isn’t very long or complex and most small cider makers use food-grade IBCs or similar containers to hold the juice while it’s fermenting.

Yeast is the cider-maker’s friend. yeast acts on the sugars in the apple juice, fermenting it into alcohol which adds taste and interest for your cider. This is an entirely natural process, some cider makers even rely on the naturally occurring wild yeasts on the skins of their apples, although most makers will add champagne or white wine yeast cultures to get the fermentation off to a good start and ensure more predictable results. Baking or brewing yeast cultures are bred to have a different set of characteristics and won’t usually be helpful for cider fermentation. ,