Cider is the easiest thing to make on the planet. All you really need to do is buy some fresh cider from your local orchard, loosen the cap and let it sit out for a month or two. This process may or may not make very tasty cider, but you'll certainly get some alcohol this way.
All I do differently is dump the cider into a bucket, add one crushed Campden tablet per gallon, let it sit that way for 24 hours, then sprinkle in a pack of your favorite dry yeast. Campden kills the bugs, and your yeast makes sure you get a good result. Cider fermentation produces a ton of sulfur, but don't be scared, it's totally normal and totally disappears in a couple of weeks.
If you want a sweeter cider, I suggest S-04 English ale yeast. I am running a yeast experiment right now and this is the one finishing the sweetest. Wine yeasts will all finish at a specific gravity under 1.000, which is very dry and needs backsweetening. US-05 also ferments very dry.
One more thing -- When specific gravity hits about 1.020 to 1.025, rack it off to a secondary container and add 1/2 teaspoon potassium sorbate per gallon. This will slow down fermentation and help prevent it from turning out too dry. And sorbate also kills bugs that could otherwise contaminate your young cider.