Core the apples, cut into quarters, and add them to a large pot with the cinnamon sticks, cloves, and nutmeg.
Fill the pot with water, making sure the apples are floating freely. Add more water if needed so they sit at least 2 inches from the bottom of the pot.
Bring to a boil and cook uncovered over medium-high heat for 1 hour 30 minutes.
Cover the pot, reduce the heat to a simmer, and cook for 2 more hours until the cider turns golden brown.
Strain through a strainer lined with two layers of cheesecloth into a large bowl, squeezing out the remaining liquid by hand. Save the pulp for baking as a substitute for applesauce (remove the spices first).
Transfer the cider to sterilized jars or a pitcher. Serve hot or cold.