First: What kind of apples went into the cider? A key part of a good cider is the blend of apples that goes into the mix.
Second: You're more than likely going to use a Champagne Yeast (it seems like the standard recommendation on all the forums), but you're going to want to kill the natural yeast from the fresh fruit with Campden tablets first so that they don't give off flavors to your final product.
Third: To get a crisp, clear product, you're going to need some sort of Pectic enzyme to help you out, as apples in particular have a lot of pectins that leave a haze in the final product.
I'm a beginner myself too, and don't have any more real advice, but hopefully some experts can expand on this stuff