Bunnings- 25L water barrel with red lid, tap for same.
Homebrew Shop - Yeast (cider yeast or ale yeast, for beginners.) Hydrometer (most expensive thing most likely, but useful)
Supermarket - 20L of preservative free juice. (Keep a bottle aside for priming, if you want it sparkling)
Pour juice into barrel, beat it with a clean slotted spoon or whisk, pour in rehydrated yeast. Remove rubber seal from red lid, then screw lid on barrel. Back it off half a turn, place in ~20C spot, leave for 10 days. On 9th day, test gravity. On 10th day, test gravity. On 11th day test gravity. When the reading is a) below 1.010 and b ) stable over 3 days, prime (or don't if you don't want) and bottle. Leave 3 weeks, then drink.
It's that simple. This method will make a fairly dry cider, and a can of preservative free pear juice can temper the dryness somewhat. It won't be a real scrumpy unless you have access to real cider apple juice, but it goes down pretty well. My main advice is not to use tinned homebrew cider concentrate, unless you enjoy the artificial sweetener flavour of Coke Zero etc.
