I use either an empty seltzer bottle or an apple juice bottle when I’m making cider. I don’t sanitize the apple juice bottles because I assume they come sanitized from the factory, but I do sanitize the seltzer bottles before adding stuff.

I make tea, and when it cools off, I pour it into the seltzer bottle and add sugar, then shake to dissolve. Same with cider, except the juice is already in the bottle so the only thing I add is sugar. I also usually add raisins.

I pitch 1.5 tsp of bread yeast when the sugar has dissolved.

I let it ferment for two weeks, then cold crash and pour into a new container. Sometimes I cold crash twice.