I found a book, Edible History, that describes how homemade yeast, cider, mead, and beer were made from the old days in Germany, Britain, and the Norse home of the Vikings. I have made the yeast, have a batch of dough rising, now for a jug of cider to ferment.
The picture above 2 batches of the yeast, one that has been aged is being used, one that I just started (see my instructable about making homemade apple yeast). The other jug is the cider. The yeast I just made will take 10 days to 2 weeks before ready to use, the cider will be ready to drink by Christmas day (today is Friday the 20th). This batch is only a half gallon jug, but later when I make larger batches, I am going to set one aside to go from sweet cider to hard cider, to see how it goes.
Step 1: Ingredients
5 apples juiced
a half gallon of store bought apple juice, minus about 2 cups used in making the new yeast, and replenishing the last batch of yeast.
A knife and cutting board
A 2-cup measuring cup
and of course the Red Balloon
Step 2: Make the Juice
Step 3: Fill the Jug and Now It's Time to Wait
Added the holey Red Balloon to cover it so the fermentation can take place.
Now it's just wait for the fermentation to start, and nature to give that tangy bite to make the cider.
The cider will be ready by Christmas day.
Step 4: After the Weekend
The balloon is filled with the gas from the reaction, it's already gone from juice to cider, but would be very little taste difference yet.