GikoCider

This is a tasty, wholesome, and traditional beverage. This is a guide to making cider (apple wine) with as little work or tools as possible. If you can buy bottles of apple juice with a screw-top lid rather than boxes, skip steps 1 and 2.

1. Empty a new, unopened water bottle.
2. Refill it almost all the way with apple juice -- maybe leave an inch / 3cm of headroom.
3. Add a mere sprinkling of yeast -- like 0.5g per liter
4. Stretch a needle-pricked balloon (one prick near the top) over the bottle's neck. Save the original lid for later
5. Put bottle someplace dark and warm
6. Balloon should inflate in a few hours; if not, sprinkle a dash more yeast in
7. After the balloon goes flaccid (in 1-2 weeks), refrigerate for 1-2 days.

At this point, you can lightly set the bottle's cap on; make sure not to tighten it if carbonation is still being produced or your bottle will explode. My trick I use is to slightly squeeze the bottle, tighten lid, and then unscrew lid until the bottle can expand.

When pouring cider, take care to leave the yeasty sludge near the bottom behind. You can siphon to new, clean bottles at this point if you want to age your cider -- which improves flavor

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