Sorry, Heidi. That was more than 60 years ago.
I don’t believe my dad used any yeast, although every similar recipe calls for it. Since raw, untreated apple juice will naturally ferment as it ages, I don’t know why yeast or added sugar would be necessary.
Surely one of the ciderheads in this thread could give an opinion and make an educated guess as to how long an anaerobic ferment should last.
You would need a carboy, a bunch of sturdy bottles (my folks collected old champagne bottles from friends) and sterilized them, then put a metal cap on each, and stored them in a cool place away from the house.
I wonder if you could find a cider maker’s forum where some brave soul had experimented with a recipe like mine.