Following on from my previous descent into the dark side that is turbo cider, here is another one.

Nice and Simple Recipe
20L Pure Apple Juice
30ml Wine Tannin(For 'bite')
Yeast

Once fermentation is complete (usually in 7 days . . . I left mine for 3 weeks, and added some Isinglass to ensure that the cider would clear. . . . then it needs to be bottled or kegged. . . . My preference is to geg the Cider and force carbonate to around 2 volumes of carbon dioxide. . . . which for a serving temperature of 10-12C means a pressure of 15 psi