Why don't you get in touch with a couple of older Farmers in your area and ask them about AppleJack. That is what they make out of Apples and Cider at this time of year.
After I originally answered this request, I went looking on the net for some 'Hard Cider' Recipes. I found two.
(1) Cidermaking is easy and fun. Here is a basic recipe for a Farmhouse Style cider (ingredients for five gallons):
5 gallons of fresh pressed sweet apple juice (known today as apple cider)
5 cups of sugar
1 package of Champagne Yeast (available at supply stores)
Transfer the juice and sugar using a sanitized funnel or food grade plastic hose into a sanitized glass or stainless-steel container at room temperature. Allow the sugar to dissolve and then pitch the lager yeast and affix a fermentation lock atop the carboy. It will soon begin to bubble away releasing carbon dioxide as the yeast converts the sugars into alcohol. Allow the cider to ferment and mellow for at least two months before transferring it with your sanitized food grade hose into bottles, a keg, or any vessel you prefer. Then enjoy. Any homebrew supply shop can get you started with the proper advice and equipment.
(2)
1 gallon pasteurized apple cider
12 ounces can apple juice concentrate
1 cup white sugar
Champagne yeast
Directions:
Pour out enough cider to make room in the jug for the concentrate and the sugar and the re-hydrated yeast. Mix thoroughly and put an airlock on it. Come back about a week later, check the gravity and if it bottoms out, prime it with 2 1/2 tablespoons of white sugar, then bottle it in two 2-liter plastic soda bottles. Let it condition for about a week and...enjoy!
