My wife can't do gluten, so I thought I'd take a stab at making some cider. I picked up two gallons of juice from Whole Foods, and since they come in glass jugs, I just pitched the yeast (Lalvin E-1118) right into one of the two. After fermenting about two weeks, I racked that to secondary and pitched yeast on the other gallon. Two more weeks later, I bottled both batches, so that I could compare two batches with the same time in primary, to see how much it would be improved by a couple weeks in secondary.
I just did the bottling on Thursday, so it'll be another week before I can try it carbonated, but flat? It was…not great. I added two packets of Stevia to each gallon to try to back-sweeten it a little, but that might not have been enough: it was really dry.
I think I'll try using an ale yeast next time instead of the wine yeast. There was an article in Zymurgy a few months ago about a homebrew club that brewed cider using a half-dozen different yeast strains, so I need to find that again and see which one worked best for them.