Finer Points - Blend
The Long Ashton Research Station, near Bristol, came up with a classification system for apples - based on juice characteristics likely to impact resultant cider. Those with high acidity are "Sharp", whilst those with low acidity are "Sweet". This is further subdivided for apples with high tannin content into "Bittersharp" and "Bittersweet".
Since fermentation converts sugar into alcohol, Sweet apples will likely yield high %ABV. However, this alone is likely to be insipid, so you might consider adding some Sharps for bite. Furthermore if you want your cider to have some body, some combination of Bittersharps/Bittersweets might be considered.
So there you have it, the art of cider making...it's all in the blend.