Apple juice contains a simple sugar and tends to ferment completely.
Some people add a non-fermentable sugar like lactose or even an artificial sweetener.
Some people add dry malt extract because it doesn't ferment as completely as apple juice.
Nottingham yeast is what I found I like the most. It finishes around 1.004. S-04 is another ale yeast recommended for cider.
Carbonation adds to the taste. If you didn't carbonate or it was light you can try more carbonation to see if you prefer that.
Other things you can add include acid to make it sharper and tannins to give it a a puckering aftertaste. Homebrew stores sell powders of both. I've added strong black tea for tannins and was happy with it
Tannins take a while to age. I feel cider tastes better a few months after bottling compared to a couple weeks.