Cider is made by grinding or chopping apples, wrapping the resulting mash (called pomace) in fabric cloths (called press cloths), and then using pressure to squeeze out the juice. While an apple grinder and press are handy, you don't need them to make small quantities at home.

Start by acquiring ripe apples, ideally locally. A bushel (about 40 lb) will yield about 1-1/2 gal / 6l of cider. Small and spotted apples are just fine and cost less than perfect specimens. Do not use windfalls (fallen apples that have been collected from the ground) because they may harbor harmful bacteria.

Although some apple varieties, such as Golden Russets, can make good cider on their own, a mix usually makes the best cider. Think of it in terms of the difference between a soloist and a choir; the soloist may be fabulous, but the choir offers more depth and complexity of sound.

Take into account three variables—sweetness, acidity and tannin—when choosing apples for cider, particularly for hard cider. Fresh cider should have a mix of sweet and tart apples, as sweet apples alone produce an overpowering result. Choose a mix of familiar types, such as Red Delicious for sweetness, but ensure that 10–15% of the mix is made up of more acidic varieties, such as Northern Spy, Wealthy, crabapples, tart wild apples, or, if limited to store-bought varieties, Granny Smiths.

Let the apples rest in a clean, cool area to "sweat" for a week or two. This makes them easier to grind and also concentrates the juice, since some of the apples' moisture will evaporate.

Use this time to decide how you will grind and press the fruit. You can chop apples in a food processor, or mash them in a bucket with a 4x4. Cheesecloth or a clean pillowcase can serve as press cloths.