Cider House Rules?

So, it’s not directly related to Renaissance Festivals, but M’lord and I are making hard cider for the first time tonight (they did drink hard cider during the Renaissance, though, so…).  Earlier in the week, M’lord built a cider press and (with the help of my parents-in-law and their beautiful apples) pressed 10 gallons of cider.

We love hard cider, so how hard can this be?  The ULITIMATE plan, however, is to make a batch of homemade Applejack by using the freeze distillation method called “jacking.”  Why jacking?  Because we don’t have a still.

Any homebrewers out there who have made hard cider or Applejack? Have any tips for us?