Part two:
After a few days have passed and the original yeasts have been killed off, you've added the yeast of your choice. Now the fun begins.
Initial fermentation should be done in a carboy with an air lock and a blow by tube into a half filled with water milk jug. DO NOT try this with just an air lock! Its not beer! It takes a number of days to get started, but once it does.....wow! Unlike beer, this primary fermentation can last six weeks. That's six weeks of constant eruptions, blown off gas and a smell like uncle Herb came to stay. Pick your fermentation room wisely, the spouse wont like this part of it at all.
After 6 or 8 weeks when things calm down you can rack the cider into a new (sanitized) carboy to finish. Starting in October, mine gets racked and then matures......for months. Bottling takes place around March. More on that soon.
Fun to know.....The old farmers used to do it in a barrel in the barn. They let it freeze in the winter. The water would freeze, but not the alcohol.
Late in the winter they would drill a hole in the ice and siphon off the "apple jack" from the center of the barrel. If you live up here there was a lot of ice around that golden core. That stuff in the middle would knock you over if not careful.
And stories abound of dropping a piece of meat into the barrel at the beginning for tannin's? Or niacin. I forget. Yes. Some say they would drop a mouse into the barrel. I know people that have done it.
I think I'd stay clear of following a 1700's recipe to the tee. I use a handful of raisins in mine.