I make cider as a hobby, and I juice quite a lot of apples, and have tried quite a few types.
I've noticed that some apples are great for juicing, and some are very poor. You generally get less juice from softer apples, than you do from crunchy apples.
I'd like to know which types of apples are good for juicing, and which ones should be avoided.
All edible varieties are welcome; cooking apples, desert apples, and cider apples.
I've done some searching online, for apples rated by their suitability for juicing, but have found lots of conflicting information.
I thought it might be a good idea to ask about it here, and then we can get a better collection of answers that can help more people.
Note: I am aware that there are specific varieties of cider apples, but I tend to make blends that include desert apples, as I find using more varieties adds a better depth of flavour to the end product. Please don't feel the need to constrain answers to cider varieties.