Hard Cider

5 gallons of pasteurized cider from Braces Orchards.
They tell me the cider is a blend of 7 to 10 varieties of apples.

Pour into a fermenting bucket, add 1 pack of dry Nottingham yeast rehydraded.
Keep near 65 deg f. for one week.
Then add a dash of yeast nutrient.
Raised the temp to 70 deg. f for 7 days or until the hydrometer reads 1.000 or less.
Transfer to a keg or bottles.

I force carbonated it in the keg then counter pressure bottle filled it.