Hi, I've made myself a press, collected loads of apples, got some dimijohns, airlocks, champagne yeast, and some sterilising powder to mix and clean equipment. I'm good to go. Except, I have a vast majority of cooking apples. What results should I expect? A very bitter dry cider? Perhaps I can add some sugar at the beginning? Either way, My plan is to juice into clean demijohns, add some yeast (and maybe sugar?) then bung in the airlocks. Wait until my hydrometer tells me to bottle the cider. Then bottle it. Maybe adding half a tea spoon of sugar to each bottle before I put on the cap? Anything I'm missing? Thanks for providing this resource guys.