6 gallons 100% Cider
Dry Champagne or Yeast White Labs Liquid Starter – English Cider Yeast
1 Lemon
0.5 gallons of water with 6 cups of white sugar diluted
-S.G. 1.062

Heat up the 0.5 gallons of water to a boil, and then dissolve the sugar in the water.  If you use bottled water, try to use spring water and not distilled water.  Spring water has more minerals to keep the yeast happy.  Add the juice from the lemon to the sugar solution.  Once the water is clear again, add it to the cider in your fermenter Take an initial gravity reading, and make sure the temperature of the apple juice is between 60 F and 70 F.Add the yeast.

The final gravity should be 1.000 after 2 weeks. After the potassium sorbate is added, put the cider into a refrigerator for a week. This reduces the chance for any renewed fermentation..If you want to bottle and carbonate your cider, do not add the potassium sorbate. Add 3/4 Cup Corn Sugar and bottle If you are able to keg your cider, you will want to add the following ingredients.

1 can 100% apple juice concentrate (any kind will do)
1 pound of honey

Make sure you heat up the honey in some water before pouring into your hard cider..Cold ciders will cause the honey to become almost solid, and is very difficult to mix.

There are also many other variations you might try.

1) Try using brown sugar or strong honey. This will create a more caramel-like flavor.
2) Light Cinnamon might be added to the apple juice to give it a bit of spice.

Good luck with your cider, and let us know how you like it!