There are two ways I have used in the past.
Easiest is to put the juice into a barrel and kill all the wild yeasts off with sulfur tablets, then start a fermentation off with champagne yeast.
This is the most reliable method for a good taste, and is most often used commercially.
Last year was the first time I tried to be clever, and use just a small amount of sulfur, enough to kill some of the yeasts that cause off taints, and leaves the good yeasts that make the juice naturally ferment into hard cider.
I'm using the first method this year, as the results are more reliable.
There are some interesting old cider articles written in the USA found in the Genesee farmer magazine, I have read some in the past, as it is quite relevant to making cider when using old style equipment:
http://books.google.co.uk/books?id=...&resnum=1&ved=0CCMQ6AEwAA#v=onepage&q=genesee farmer cider&f=false
Easiest is to put the juice into a barrel and kill all the wild yeasts off with sulfur tablets, then start a fermentation off with champagne yeast.
This is the most reliable method for a good taste, and is most often used commercially.
Last year was the first time I tried to be clever, and use just a small amount of sulfur, enough to kill some of the yeasts that cause off taints, and leaves the good yeasts that make the juice naturally ferment into hard cider.
I'm using the first method this year, as the results are more reliable.
There are some interesting old cider articles written in the USA found in the Genesee farmer magazine, I have read some in the past, as it is quite relevant to making cider when using old style equipment:
http://books.google.co.uk/books?id=...&resnum=1&ved=0CCMQ6AEwAA#v=onepage&q=genesee farmer cider&f=false