There's nothing easier to make than cider! However patience is kind of important. How I like to make mine:
First, find some real sweet apple juice from a real actual apple orchard, either fresh or frozen is fine. Don't use the clear juice with preservatives from your grocery store, it might be made from concentrate and contain a lot of preservatives, not making for great fermentations. Find some of the ugly brown juice from a real orchard, unpasteurized if you can find it -- that's what you need! However, I do heat treat the juice on the stove at home at about 160-170 F for about 15 minutes, then cool, then pitch the yeast, just to make sure I have complete control over the outcome by using my own yeast. Low and slow is the way to go on fermentation time and temperature. I ferment my ciders in the 50s (Fahrenheit) for a couple months. Rack often, about once a week, especially in the early stages. If you can't ferment cool in the 50s, that might turn out fine but you should rack even more often, maybe every 3 days. When the specific gravity hits 1.010, add a slurry of a teaspoon gelatin in a little hot water per 2-3 gallons, chill the cider for a day or two, and then rack it again -- the gelatin will take out a lot of the yeast and you'll end up with a sweeter, more balanced cider. Once you have done this and fermentation slows way way down, keep in your refrigerator for a few more weeks just to make sure fermentation has subsided before you bottle, otherwise you might get gushers or bottle bombs. Or, just drink the cider straight out of the fermenter! I do that a lot as well.
As for yeast, just about anything will work, but I have a couple of favorites. Cote des Blancs yeast makes a wonderful cider but will take the gravity all the way down to the 0.990s, very very dry and very tart. I love this yeast, but it needs the racking and the gelatin to avoid bone dryness. US-05 ale yeast actually makes the best cider I have tasted, and isn't quite as finicky as the Cote des Blancs.
Everyone will recommend that you add yeast nutrients and sorbate and sulfite to your cider. My recommendation? No, don't bother. All are unnecessary and can even be detrimental if overused. Follow the simpler steps above and you'll have no problems, without all these extra chemicals.
Also I recommend you do NOT add any sugars or spices to your cider. Try fermenting the juice just by itself and see how wonderful that turns out!
Don't expect your homemade cider to taste anything like the commercial ciders. Commercial ciders like Angry Orchard or whatever are usually made from concentrate, and taste more like apple kool-aid than real cider, which is more dry and tart, and similar to a fine white wine. The stuff you make at home is WAY better. I guarantee it!