the main difference is body.
store bought juice generally comes up lacking in body and tastes thin. when you're not in the season for fresh juice, use store bought, but during the fall, always go for fresh juice.

yeast is personal preference. i still think one of the best is S-04, a beer yeast. never had anyone say it had anything remotely like a beer taste though

if you don't want to use beer yeast, something like Lalvin d-47, montrachet, or good old champagne yeast will work fine. my biggest complaint about champagne yeast is that it works so fast, it blows many of the delicate phenols through the airlock. they will come back, but it requires longer aging. (this is similar to mead)

another important note, wine yeast has much much lower temperature range than beer. down as low as 48 and most of them still work great, just a little slower.

ceannt said:

All I have ever used is straight from the orchard .... local apples ... has a lot of suspended solids .. but it all settles out .. I am a bit afraid of preservatives and such in the store bought

it's usually just ascorbic acid. the yeast don't seem to mind it much.

frydogbrews said:

citric, sometimes malic, none matter in the least and actually help improve the body slightly.
potassium sorbate and things like that are the problems.
as i have said for decades, acid is good.

Heeeey-oooooh!!!