I need a winery permit and then I could sell my cider at the farm market. I just don't have the facilities (yet) in place. Your winery pretty much has to meat the requirements of commercial kitchens, which I don't have on our farm (yet). Someday, someday.... I'd probably do a dairy first as our goat cheese is pretty good and cider is something more seasonal. I made 60 gallons this year. I think I have only about 40 left to drink. That's if I'm stingey and don't trade it for things.
Average this batch was just above 13% alcohol. I make it bone-dry, just like 'home' in Herefordshire. I've planted probably 30 cider apple trees in the last two years. Now, just 3 more years until I can harvest some of them. For the time being, I'm just driving to Yakima and buying 2,000 lbs or so of whatever #2's I can get hold of.