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.

Use an apple mill – a contraption designed to crush, chop or chew the apples into a pulp. Pop halved apples into a food processor, using the coarsest blade, if wanting a smaller quantity of cider. Place fruit into a bucket, known as a 'trub' and pound them with a big pole until they turn into a pulp.

As a rough guide, 20lb of apples will give you 1 gallon of apple juice for you to make cider. You can make cider from pretty much any variety of apple. They could be cookers, eaters or a blend of many different types.