Seek out a local orchard, many will press apples into juice. If it is a proper orchard, they will know what apple or apples are in the specific juice. If you are not familiar with the apple variety, taste the actual apple. I prefer to use brown sugar to bring the fresh pressed juice up to a gravity that Im targeting (usually around 1.050 to 1.055). I have always gotten the best ciders from using ale yeast, specifically US-05 and Nottingham. Be sure to use yeast nutrient, apples are devoid of the little stuff that yeast require to conduct a healthy fermentation. Dont forget to aerate as well.