Link, If you'd like to PM me, I can send you a couple links for basic recipes. Honestly though it's about the easiest thing in the world to ferment. The favorite way for me is to take two 5 gallon carboys (5 gallon water jugs that go on the water coolers in offices). Fill one with fresh pressed cider, add yeast, I usually add a half cup brown sugar and (the wildcat in the operation here) a half cup of local honey, put stopper on with air lock and let set two weeks. After two weeks you will notice the fermentation has slowed down and the bubbling has nearly stopped by now. Siphon from first Carboy into the second at this point. While siphoning I usually take a little test and see if it's sweet enough, if needed add a little stevia to it. If your not familiar Stevia is an all natural sugar alternative. I actually grow it in my garden. Anyways you want to use that instead of sugar because the yeast won't eat it and start the fermenting process all over again. Once it's in the second carboy put the stopper and airlock back on and let it age for another 3 weeks. This is where I keg mine, if your bottling I suggest growlers, again because bottling sucks!
Good luck and enjoy.