Make Your Own Hard Cider

Firstly the legal bit : Here in the States, adults 21 and older can produce up to 100 gallons of wine or beer every year, or up to 200 gallons for a household (from what I've found it is pretty illegal to distill your own hard liquor, or sell what you produce without a license). If you are in another country, check your local laws pertaining to wine making, brewing, and distilling of liquor. If you aren't old enough to do it, find an older sibling or friend, or maybe your parents if they're interested in preparing for anything the future holds. Also, there are dangers associated with any sort of alcohol production, especially with wild yeasts and sterility. Everything needs to be as clean and sterile as possible to cut down on the dangers and health risks processes like these pose. Now, on to the good shit.
One of the easiest alcohols to produce is apple cider, or "hard cider" here in the states. Really it is just fermented apple juice, and comes in around 6% alcohol by volume. Apple cider is so easy to make, nature actually does it on its own. In fresh milled apple cider there are enough yeast particles found to ferment under its own control, as long as you contain it properly. To make a natural batch just put some fresh apple cider into a glass jug (this is your primary fermentation vessel), attach an airlock and rubber stopper(or a balloon with a small hole if you are wanting to MacGyver this shit prison style), add a quarter cup of brown sugar (molasses, sorghum, or some other natural sugar) and allow it to sit at room temperature for a few weeks. You'll soon notice some bubbling action, and gas being released as the wild yeasts come to life and start pissing out alcohol into your apple juice (called must at this point).
After a few weeks of bubbling and gurgling, you'll notice this action slowing and coming to a halt. This occurs once the yeast has eaten all of the sugars in your must, and alcohol production slows to a halt. Now you'll want to switch your must into a freshly cleaned glass jug. Use a small hose to siphon the top 90% of the liquid from inside your fermentation vessel, leaving behind particulates, yeast and the rest of the unwanted crap (called lees) at the bottom of the jug. Now, you cannot leave head-space (open area) inside the jug above the surface of your fresh brew, because it will oxidize and begin to turn to vinegar. Top it off with some sterilized water, so that your jug is full while you let it age to perfection (also referred to as secondary fermentation).
For around 21 days (or even up to three months) you can leave your brew in secondary fermentation to allow your cider to mellow and age properly before you bottle it (if you plan to go that far, I'd just leave it in the jug and cap that shit). You don't want your brew to slosh around during this time, as you want it to clarify and all the leftovers to settle out once again. I mean, you could have drink your brew before now, but it wouldn't have tasted all too great. So, since you've waited this long, have your buddy post guard, and kick back with a tall glass of brew!
Most of us here in the States have heard of Johnny Appleseed and how he roamed the country planting apple orchards. Many of our greatest cities sprang up right along side these orchards, but many of us never learned that he didn't plant the apples for us kids to eat. He planted them for us to make cider. Don't make a waste of his efforts!
As a quick side note, since i failed to mention this before. This is for making still cider, not sparkling. Sparkling cider has dangers of exploding bottles if you arent careful, so I wont teach you how to carbonate your cider.