I agree with everything Dave said. If you like dry, tart cider than it couldn’t be easier.
Also, I always make some of my cider wild. Just put it in a fermenter as is, no heating, with an airlock and let ferment in the sixties for around six weeks. I like to bottle these and let sit a couple months. It’s always my favorite version.
If you do heat use pectin enzyme as insurance against haze.
I have had the same experience as Dave regarding ale yeast vs wine yeast.
The tricky part is if you want to backsweeten. If you keg it’s easy because you can just add Apple juice concentrate to the keg and keep below 40.
If you don’t like dry cider another option is making apple ale. The ale part takes care of the residual sweetness. It also makes the apple flavor come through, there is some magic with mouthfeel that makes it seem more apple than regular cider. Just warn your gluten free friends.