If making from pressed apples or store-bought juice, please note that regular "dessert" apples (for eating and drinking) are typically poor cider apples on their own! With proper acidification, the right yeast and good brewing practice, you should still be able to make at least a reasonable cider from these. But the best outcome will be from blending proper cider apples ("sharp", "bittersharp", "bittersweet" and even crab-apples — the stuff you wouldn't normally eat!) with "dessert" apple juices to achieve the right flavour, tannin and acidity levels. Of course, this can change if blending in other fruits/purées or aiming for a sweeter, less characterful drop.