I've only made a few batches of cider over the years. I'm in Phoenix so theres no apples growing around here. I've found a local market that has flash pasteurized cider in the fall. It is apparently bottled in S. Cal. I have no idea where the apples come from or what they are. I ferment it, sorbate it, back sweeten it, put it in the keg and carbonate it. Start to finish is 6-8 weeks and it tastes great. Dont know if I'm doing something wrong.....cause it tastes so right!
There's absolutely nothing wrong with this approach, but it gives you very little control over what goes into the cider. Still, we have to work with what we have, and what with Phoenix not being an apple growing region, it sounds like you are doing just that!