The process is really simple: They start with pasteurized apple cider and mix it with yeast (they use champagne yeast, which you can get online or from a homebrewing store), then add caramelized sugar to help the fermentation along.

Galas, Gravensteins, Newtown Pippins, Rome Beauties and Winesaps are a few common varieties that can add amazing nuances and depth to hard cider. Though you won't often find more than a few standard apple types in a regular grocery store, some specialty markets carry an expanded selection.

All you need is two ingredients: apple juice, which are added to a tank or barrel (these could be made from stainless steel, polymer, or even old wine or rum oak barrels). The yeast will convert all of the sugars in the juice to ethanol (aka alcohol) and after about two weeks, the cider is ready. More or less.

Fresh cider should be in clean containers. Wooden barrels make the best hard cider as the wood breathes and gives the cider proper aging. To the cider add 1lb. of sugar per gallon for a dry hard cider (not sweet) or 1 1/2 lbs.