I've liked all of the ciders I did with fresh juice (either from a cider mill or apple "cider" from the store") much better than the ones with Motts, Treetop etc. Like Oldmate said, if you use fresh juice, make sure to use pectinase since the pasteurization process usually sets some pectin haze.
For your fist attempt, I'd advise not to add extra sugar or anything else. I see a lot of people who post "I made my first cider with 5 gallons of juice, 4lbs of sugar, cloves, cinnamon, agave nectar, honey, blueberries, cranberry juice, orange zest, turbo yeast and the kitchen sink. What went wrong?" Cider without sugar added is done quicker and needs less aging before it tastes good. Also, avoid champagne yeasts. I've never really tried wine yeasts, but really like the lower attenuating ale yeasts. They tend not to rip straight through the cider. That way, you can choose when you want to stop fermentation (via kegging or Pappers bottle pasteurization method) to leave some residual sugars and a good apple flavor/aroma.