Make cider from those free apples you have access to from your tree outside. Any apples will do, but they should be as ripe as possible. This guide shows you a simple method that does not require any special equipment.
Containers for apples - You need a lot of apples. Here are about 20-22 gallons of apples, which made about 4 and half gallons of juice. To release the juice, you have to smash up the apples, then press them. A long piece of timber is good for this (untreated with any sort of preservative!)
Sterilising the juice - This step is not essential, but is advisable if your apples are already quite mouldy or have lots of soft brown bits. Here sodium meta-bisulphite is being added. This releases sulphur dioxide, which will kill or seriously retard any dodgy moulds, yeasts or bacteria which otherwise can spoil the juice. Do not add your yeast for about 24 hours after sterilisation or it may be killed as well!
Bottling - After you have left your cider for a few weeks, it will clear as the yeast settles, and it will be ready for bottling. It may not be completely clear, but that doesn't really matter because it can clear in the bottle. For each wine size bottle, you will need to prime the bottles by adding just over half a teaspoon of sugar to each. This will restart the fermentation, but because it happens in a sealed bottle, the carbon dioxide released gets dissolved into the cider and creates pressure. When the bottle is opened later, the pressure is released, allowing the gas to escape, which creates the sparkle. You should use bottle designed to stand pressure such as bottles made for sparkling wine. Seal your bottles with corks and champagne wire cages. You can use beer bottles with crown corks, but this needs a special tool.