Love this. We are at similar stages, with the caveat that I do not want to be commercial and only have ~25 apple trees.
See the link below where I did a little experiment with 4 different yeasts and Martinelli’s apple juice. Getting ready to do a batch with back sweetening for the first time like MKling described.
What do you have equipment wise to crush and press the juice? Also, curious to hear observations on scions you tried.
https://growingfruit.org/t/best-store-bought-apple-juice-for-hard-cider/69275?u=comish83