Hard Apple Cider - cooking recipe

Ingredients

4 gal. apple cider
8 lb. sugar
1 fresh lemon or lime
1 gal. distilled store bought water
1 (5 gal.) glass bottle and fermentation lock or balloon
2 pkg. wine yeast (baker's only if no wine yeast is available)

Preparation

Wait until near Thanksgiving and get the last of the fresh local pressed, unfiltered unpasteurized natural cider, preferably made from a mix of the late fall apples.
Get about 1/3 of the water hot on the stove and add all the sugar, keep the fire on high until all the sugar is dissolved.
Add water if needed to dissolve all the sugar and get it boiling or near so.
Turn the fire off and stir in the juice of a fresh lemon or lime.
Let cool enough to handle.
Pour a gallon of cider in the big bottle, then the sugar water, the packets of wine yeast, then enough cider to fill to within about 6-inches from the neck.
Stopper bottle with lock or balloon and leave in the basement near to but not next to the furnace.
Save extra water and cider in the refrigerator.
After 7 to 10 days, top off the bottle with cider first, then if needed with the rest of the water, to the bottle neck.
Reseal with the lock or balloon.
Now the hard part, wait until Easter to drink. Siphon off to drink as \"needed\" without disturbing the sediment, then reseal, it does not need refrigeration.
Enjoy this \"nectar from heaven\" with some \"good friends\" and think about doubling the recipe for next year.
Makes 5 gallons.
(Recipe may be reduced or increased by proportional amounts.)