Racked off contents of the bucket into 3 demijons. Added some mulled wine spice to one for a festive tipple. The spiced batch started to ferment almost instantly. The other 2 picked up again after a few hours.

Waited until fermentation had finished.
Tasted drinkable! medium to medium dry. A hydrometer reading gave 1% alcohol left from 6% before fermentation.

Poured 3 litres of apple juice in every evening. It's started to froth on the surface slighty. Once all the apple juice was in the bucket I fitted an air-lock and it is bubbling every few seconds.

Sterilised the tub.
Mixed 150g of sugar with 3 litres of apple juice and half a sachet of pectic enzyme.
Sprinkled over a packet of champagne yeast and waited for 15 minutes then gave it a good shake.

First attempt: cider from apple juice

As a gentle introduction, and due to the time of year, I've decided to use shop bought apple juice for this one.

15 litres from Lidl for £8.40