It won't be carbonated unless you want it to be. Just like beer you can control the level.
It's quite simple. Pasteurize your cider and pitch two packs of dry yeast for wine. I like cote du blanc and ferment it in mid to high 60s. cote du blanc is a high attenuator so you'll get a low FG. The local cider I buy is usually about 1.050 OG and cdb takes it to 1.001, 6.5%. Very crisp, clean and clear. I liked it a lot. My wife and daughter liked it with fruit in it. I kegged and carbonated it because we like it that way.