This might be a little late for your first batch, but you haven't mentioned pH or TA. As the bulk of your apples are "eating" varieties, it is likely that your pH will be high (maybe 4.0 or so) and TA low. This typically results in a fairly bland cider without much bite.
Adding malic acid will let you get to a pH below 3.8 and TA above 6g/L and do wonders for the taste and "preservability" of the cider. How do I know???... most of the apples from my trees are eating varieties but I do have some more tart types (I press Red Delicious, Pomme de Neige, Granny Smith, Cox's Orange Pippin, Balerina and end up with a blend that is determined by how many apples I have) so adding malic acid to whatever blend I end up with can make quite a difference. I measure the pH and TA when fermentation has finished, then add the acid by taste and try to end up with a low pH (below 3.6) and TA around 7g/L.
I have attached some information about carbonation and heat pasteurising FYI.