Does anyone have their own home recipe including the how-to?

I just buy regular cider and add vodka - that's an easy recipe!

Make sure you have non-pasturized apple juice, set it in a safe cool spot. Make sure the cap or lid is loose. It is really good when fully carbonated. Once it stops sparkling, it will be apple wine, but unless sealed it will continue to vinegar.

Thanks @farmerdill !
Has it's own "yeast" or whatever?
Any spices necessary, optional, or might throw off the chem reaction?

dawg, my desire is to start with picking the apple and proceed from there!

Just joking. I don't drink cider and never have made it "hard".

Try this http://www.wikihow.com/Make-Si...
In the cider making counties of England of course they press the cider apples with a cider press. Then it is fermented. In the old days a rat was placed in the cider (dead of course) when the rat had dissolved the cider was ready!
Of course wassailing the cider trees is still done all over.
Regards from a cold England.
Neil.

I guess Global Warming hasn't reached the shores of England yet, huh, Neil?

It's cold as january here right now, too.

GREAT link, Neil!

We forgot we had some orchard-bought cider in a jug in our second refrigerator.

I guess it took a few weeks, but when we found it, it was carbonated, a little yeasty, and had a little 'kick'.

It might be like compost: those yeast will do their thing if given half a chance.

That link of Neil's made it sound really easy.
I didn't want to just google it for fear of believing a bum one.
But Neil seems to know, so....

And it uses just a 2 liter bottle, so I can experiment in small batches.

Where will you get your rat from, Critter?

No dead rats for me!!!
Might adopt a pet one from a shelter somewhere (after I build a cat proof cage) but no cider rats!

I've made apple wine many times and have been told by others that it's tremendously high quality wine.

This page contains pretty close to exactly the recipe I followed:

http://www.homebrewtalk.com/f2...

Thanks Dave!