I don't know which varieties you've got available. But if you're making cider, no matter whether it is sweet or hard, you'll need a sweet apple, a bitter apple, a tart apple, and a spicy apple. Additionally, the flesh should not be as crisp as cooking apples or even fresh eating types, or the fruit crusher will struggle. How many apples of each type you put in a batch of cider is up to your tastes. You can feed the rest to your stock. But something to consider is going to apple farms nearby and sampling the various varieties. I ended up with 13 kinds of apple this way.
If you want to DIY it, you could buy cuttings from a farm of the apples you like and graft them onto rootstocks from seed grown apples. Basically, you plant apple seeds somewhere in your land that has the worst exposure to the weather and the ones that sprout and survive to 2 years old become rootstocks. Then you just graft on the kind of apple you want to grow. The tree will be selected for the good qualities this way naturally. If you have a bunch of 2 year survivors, use the largest and most vigorous for rootstocks.