Cider is fermented apple juice. That is the whole trick and the whole discipline. The heritage blog path kept a short cider note; this is that note rewritten.
Use juice that can ferment. Pitch a wine, cider or ale yeast you can hold in range. Feed nutrients as directed because juice is not wort. Wait for a stable gravity. Package dry, or learn stabilisation before you backsweeten a living batch.
Do not distil it. Do not treat a still as “the next cider.” Legal is the page for that temptation.
The long guide is cider and mead. The heritage hub is /cider/.