I just made some "hard cider" yesterday. Depending on temps that can be as early as a week. If you are using fresh fruit , it is important to:
-Get Campden tablets to your mash for 24 hours to kill natural yeast THEN pitch your own . If you don't , then you may get a strain that is unpalatable.
-Use pectic enzyme to help clarification and taste and reduce methanol (high pectin and high temps create more methanol in the fermentation)
-Get a refractometer to ensure you have the right amount of fermentable sugars. Add brown sugar or white sugar and molasses tile BRIX is about 23. This is very important. Too little it will be week and watery , too much and it will be sweet and maybe stronger than desired.
-get a cheap temp strip "Stick on Thermometer strip: $1 each on amazon to ensure your fermentation temp is ok (under 78F)
-Cover fermentor with a bag to keep light out
-Keep air lock filled and tight
It is also a good idea to use a pectic enzyme when using fresh fruit .
More on why and how to use pectic enzyme here>
https://blog.homebrewing.org/when-to-add-pectic-enzyme-for-wine/
In the end, if you have access to APO get the following:
Pectic enzyme
Campden Tablets
Refractometer
Temp Strips