i used to buy it from the orchard where they made it . they would sell me the cider that had been in the fridge way too long and had fermented really cheap and sometimes just give it to me. it had a bite and was about as strong as beer. otherwise i would just take a gallon and drain a little off then set it in a dark closet for a couple weeks then ciphon it out so you dont get the crud at the bottom. it just tasted like nasty wine but it got me right tight.

infortuanately they stopped selling it unpastuerized due to some bogus law and thats the kind you want to make hard cider.