It depends on the gallon / batch size you are brewing. I am still in my first year of brewing and by no means an expert but I started with ciders because 1) I like them and 2) they are simpler than beers for the most part.
You still need to add a bit of brown sugar to the juice, if you want to get the gravity up. Brown sugar is a good choice. I used 2lbs of brown sugar for a 5 gallon batch.
As for yeast, if you rehydrate the dry champagne or monotrachet yeast for about an hour, you can just pitch it right into the juice and see fermentation start within 24-36 hours.