Notes

Main variables are juice type (apple variety), sugar quantity, acid level, tannins, and yeast type.
Fresh juice (unpasteurized) is ideal, but store bought pasteurized juice also works fine.
Do not use juices with preservatives, such as potassium sorbate.
Highly acidic juices will mellow somewhat after primary fermentaiton unless sulfites are added.
Tannins can be added to give a dry finish and can also clarify the cider and act as an antiseptic. Generally scant 1/4 tsp per gallon is sufficient.
Can also experiment by adding some other fruit juices, such as cranberry or blueberry!
There are specific cider yeasts, which are similar to champagne yeasts.