My neighbor has gotten really into apple pressing this season, and I've convinced him to let me turn a lot of it into cider for us to share. Last night we pasteurized and bottled 7.5l of juice, and got 10l of cider going. It's bubbling along nicely now, and my apartment smells like yeast. I added 400g of sugar, which should put the alcoholic strength of the finished product around 6.3 - 7.3%, depending on how sweet the apples were.
We should hopefully get another 15-20l of juice for cidering tonight. I haven't decided how much (if any) sugar to add to this batch. I personally prefer cider with lower alcoholic content (say 4.5%), but my neighbor likes his alcoholic beverages strong.