Fermentables will be juice/cider not whole fruit. OG will be completely dependent on the apple juice/cider used. This will make a dry cider with a mild but noticeable apple flavor that is well suited for fruit additions or back sweetening.

Fresh pressed usually comes out close to 1.05 for 5 gallons. Fermentation kicks off again slightly if you use any fruit additions.

Instructions:

Add 1 crushed Campden tablet per gallon of must to kill any wild bacteria (This is only necessary if you're using unpasteurized cider). Leave the cider lightly covered with a towel allow it to vent and wait at least 24 hours for the tablets to take effect.

After 24-48 hours, add the yeast nutrient. This step is crucial as apple cider doesn't have the necessary nutrients for the yeast to thrive. If you skip this step, you run the risk of having a strong sulfur smell and taste in the cider.

Pitch yeast as normal and follow your usual fermenting steps.

Once primary fermentation is complete, add any fruit additions directly to fermenter. You may transfer to a secondary and add the fruit or juice if you'd like but it isn't required. I throw the fruit into the primary.

Allow the cider to sit for at least another two weeks. Ideally the cider will sit for at least a month but this will change depending on the batch.

Taste frequently and bottle/keg when the flavor is to your liking!