Buy a large clear plastic flagon of apple juice, typically 1.5 to 2 litres. Make sure the label states "no preservatives". Let it sit unopened for a day to come to room temperature. (This does not constitute work!) You will also need a drinking straw.
- Open the flagon and completely remove the inner foil seal (if any).
- With the drinking straw, enjoy the top two inches (5 cm) of apple juice. Waste not, want not! (The reason for this is to make some headroom in the container.)
- Carefully tip half a level teaspoon of dried yeast onto the surface of the juice, but do not shake or stir.
- Replace the cap. Tighten it, then back it off a quarter turn to allow gas to escape.
After 4 to 7 days (this depends mainly on temperature) when the fermentation has died down to the occasional bubble, tighten the cap and place the flagon in the fridge. The cold halts the fermentation and also helps the yeast to sink and settle on the bottom as a sediment.
The cider can be drunk after a day in the fridge, though it will still be a little hazy. It will clear better if you pour it carefully into a new vessel leaving the sediment behind. It is best stored in the fridge tightly capped, until required.