I personally wouldn't use that high quality of a juice on apfelwein, not to offend EdWort at all. His recipe hits the taste he was going for using the ingredients he suggests.
If you want to ferment it I am all for that. I would definitely suggest a no sugar added cider, just take the stuff you buy add yeast and wait. No need to boost the abv or dry it out further by using it for an apfelwein alteration.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port