Well another member here, "Spotty" told me that all I needed to do was go to Aldi (do they have Aldi stores in the US?) and buy the cheap apple juice that didn't contain any preservatives, tip a teaspoon of yeast into each 2 litre bottles, and just loosely replace the screw cap, then leave it out of direct sunlight for a couple of weeks.
After that, put it in the fridge, chill it, and drink away. The only problem I had was that as the yeast ate all the sugars to create the alcohol, my first taste was disappointing, it was so sour, it was un-drinkable. It was then that I had an epiphany, "Diet alcoholic Cider"! I dropped a couple of artificial sweetener tablets into my glass and stirred the sh1t out of it, and it was acceptable. Not great, just acceptable.
I had a couple of goes at it, but in the end, just left it in my beer fridge and forgot about it until I needed something to thin my "Ginger Mud" into Ginger Beer. Today I transferred the contents of the old fermenter to the new one, and was happy that all of the sludge had settled in the bottom of the old one, and a quick test of the new brew was very positive, I think I've somehow managed to save it, so in a few weeks I'll have around 20 gallons of half decent, very alcoholic, ginger beer. Burp.
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Don't know anything about fermentation, but Dad's recipe was simple. A gallon of cider, a pound of raisins, and a pound of sugar. Set it in a clay jug (still have it) in a cool place (basement). In a month, strain out the solids, and as a former boss would say, "race on it" (as in, just let it go).
