For some reason this caught my eye... Never made cider. I am fortunate to have some good cider made locally. Can you guys point in right direction to learn or give cliff notes. Is it as simple as, pour cider into fermenter/add yeast/ferment/keg? How long it take?
You can keep it as simple as you want, and go as fast as you want. Personally I recommend low and slow for the best tasting cider if you are patient, but you can have a halfway decent cider in as little as a month if you're super eager. My copied & pasted cliff's notes for my best ciders:
Pasteurize at 160 F for 15 minutes, cool, pitch Cote des Blancs yeast (it's the best), let it ferment for a week or so, rack to secondary, then begin monitoring specific gravity every few days. Aim for 1.010-1.015. When gravity gets to that point, add gelatin to knock out most of the yeast, then a couple days later, rack again, add sorbate and sulfite to hurt the remaining yeast and keep the cider cold for another month or so, trying to prevent it from refermenting. If it starts up again, add more gelatin, sorbate and sulfite if necessary. Once the cider stabilizes fully, you can bottle or keg it. Then enjoy.