1. Your gonna need a fermenting tank and trap to let the build up of CO2 out and yet keep air from getting back in. ( Take gal. plastic milk jugs, drill a hole in the lid, glue some tubing into the hole and set aside. )
2. Take fresh pressed apple cider (non-pasturized), and add brown sugar at the rate of 2 cups per gal. Add seedless rasins at the rate of 4 oz per gal
3. Fill fermeting tank (milk jug) 3/4 of the way, and put lid on.
4. Take loose end of tubing and stick it into a open bottle of water (This will let CO2 bubble off, and not let air back in)
5. Keep between 70 and 85 degrees, and once a day, gently agitate the mixture. It will foam and expand, that's why container only 3/4 full) When it is no longer bubbling (at least two weeks), it is ready. If needed, it can be strained thru coffee filters.
If you have to used pasturized store bought cider, you will need to add yeast to start the chemical raction what turns sweet stuff (sugars) into better stuff. Disolve a package of active dry yeast in a cup of water at 105-110 degrees F. "Proof" yeast by adding a teaspoon of sugar and let stand 10 minutes. It should double (to indicate yeast is good and doing its thing). Add this to the pasturized cider, rasins, sugar "mash"
Options: Use cored and cut apples and run them thru a "tomatoe SqueegO". (but don't let your spouse catch you doing this as they sometimes get cranky about you using "their" canning eqipment to make )
If ya need the DIY instructions for an evaporator and condensor (aka "a still"), let me know
Disolve a package of active dry yeast in a cup of water at 105-110 degrees F. "Proof" yeast by adding a teaspoon of sugar and let stand 10 minutes. It should double (to indicate yeast is good and doing its thing). Add this to the pasturized cider, rasins, sugar "mash" 
