Many people who make cider for the first time say they are disappointed that the brew is not fizzy. There’s no accounting for some people though, or to put it properly, “There’s now’t so queer as folk”.
Now personally I think that making a flat, fully dry scrumpy style cider with no bubbles is definitely the best choice for your first experiment in the side of making. This Is simply because it is safer. Carbonated fizzy cider is dangerous beast. Bubbles build up, pressure builds and you could end up with a keg bomb going off in the understairs cupboard. Or even glass bottles exploding in the kitchen.
Flat cider doesn’t explode that is a damn fine reason to brew it; at least until you get the hang of it. But eventually you are going to want to cry and make fizzy cider and actually it isn’t too difficult.
You at the fields at the very end of the process once the cider is but just before bottling you conditionin the cider by adding a small amount of extra sugar to each bottle. You are trying to get a tiny bit of fermentation going under pressure, so that the little extra co2 that results dissolves into the brew and is only released when he lid is popped. The danger comes from adding too much sugar to a bottle resulting with too much fermentation in the bottle and too much pressure building up.
An absolute maximum of two teaspoons per litre of cider (less than half of that still makes me nervous) should be added at bottling time and ten days later the cider will be fizzy.