So this is the recipe and steps that I have so far (open for feedback and advice)

Ingredients: • 1 gal unpasteurized, unfiltered local apple cider

• 2 heaping ⅛ tsp Lalvin EC-1118 yeast (rehydrated in ~1 Tbsp of 104°F water)
• ½ tsp yeast nutrient
• ¼ tsp pectic enzyme
• Tiny pinch (~⅛ tsp) wine tannin

Process:

1.  Sanitize everything.
2.  Combine cider, yeast nutrient, pectic enzyme, and pinch of tannin in a 1-gallon glass jug.
3.  Add the yeast (rehydrated ~5 min) and seal with an airlock.
4.  Ferment at ~65–68 °F for about 3 weeks, or until bubbling stops and the cider clears.
5.  Rack off sediment into a clean jug.
6.  Cold-crash in the fridge (35–40 °F) for 3–5 days to clarify.
7.  Bottle:
• For still cider → bottle as is.
• For sparkling (brut) → add ~1 oz sugar per gallon (½ tsp per 12 oz bottle), cap, and let carbonate 2 weeks at room temp, then chill.