Almost nothing, because very few yeasts can survive with that much sugar in the solution. Google "osmotic pressure". I suspect you'll be throwing out the mess in a few weeks. If your goal is a high ABV, you need to step ferment: juice first, then add 1/3 of the sugar as it ferments out. You also need to use something like 8L distiller's yeast. It won't taste like anything except cheap vodka with citric acid in it.
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