Don’t cook it or boil it at all. Heat will destroy aromatics.
All you need to buy is Campden tablets (a.k.a., sulfite or K-meta) and the yeast of your choice. Crush and add one Campden tablet per gallon, let it sit for 24 hours, then pitch in your yeast. Nothing else! It’s truly that simple!!! The Campden kills or inhibits the growth of wild yeast and bacteria, but only temporarily. After 24 hours, it is reduced to the point that you can safely add your own yeast.
I’ve never used dry ale yeast before but I’m about to try it with my own cider today, as many homebrewers say that it works the best. They say Nottingham, S-04, US-05, and Coopers are all good yeasts for cider. In the past I’ve used Cote de Blancs dry wine yeast, and that makes an excellent cider as well. I also tried Champagne yeast but that makes for a bone-dry cider that must be backsweetened at the end or else it’s like a very dry wine. You can rehydrate the yeast first, but it’s not a requirement. I don’t rehydrate. Just sprinkle it on top. Always works fine for me.
It’s going to be wonderful, no matter what yeast you use. Enjoy!!