If we say it cost a total of $2.75 to make this batch of 48oz, that would come out to $7.15/gallon. If cost is your only factor, then once you add up the ingredients, and the time spent making the cider, it would probably be faster and cheaper to stick a gallon or two in your cart next time you visit the store.

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.

Liquid sugar is one of the most widely used sugars in cider production because its 67% sucrose content and low viscosity enable it to deliver consistent and reproducible results.

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.