I am no expert but have consistent results with this cider recipe:
5 gallons kirkland brand apple juice $8.99 per 2 gallons.
333 grams white table sugar (333 added to ferment - 167 held for 12 bottle carbonation).
Edinburgh wlp028 white labs fresh yeast - 1 packet (warm to 70f)
1/4 teaspoon yeast nutrient
2 teaspoons added to 1/4 cup water Pectic Enzyme
OG - 1.06
Mix into any clean (sanitized) bucket or glass carboy and leave for 2 weeks to 3 months. You can filter (rack it) to another container if you want to mellow out the flavor if you ferment fast.
Cheap airlock is a good investment but I have fermented many times with just cheesecloth over a bucket. The most important factor in my experience was temperature. I have made some retched band-aid tasting swill when I fermented above 75f. Best results for me is in the low 60's and using ale yeast not champagne like typically suggested. I also suggest get a cheap hydrometer so you can tell when it's really dry. I used to bottle condition but now I have a kegerator.
Don't be intimidated, I sucked at beer but cider has been really easy comparatively. Make sure your store bought juice doesn't have anything else than apples, water and/or citric acid. Some brands have preservatives the will retard or refuse fermentation. Costco brand Kirkland is what I use.