I guess I want apfelwine, which calls for juice, but cider seems like an obvious choice.
Pasteurized, etc, OK?
The cider says potassium something other as a preservative, is that OK?
Is juice just more available or is it better than cider?
Cider or juice, either one's fine.
You definitely want pasteurized and preservative free. Potassium sorbate will stop the yeast from doing its thing, so steer clear of that stuff.
I made a good batch using frozen concentrate. The ABV is so high the result is more like a white wine than a hard cider.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk