It's stupid easy. I made my first cider last month following a super simple recipe. 5 gallons Mott's apple juice (no preservatives), 2 lbs light brown sugar, 1 pack Nottingham ale yeast. Heated about 2 gallons of juice to dissolve the sugar - kept on medium-low heat. Once that was done, cooled a little in sink (plus cold juice), tossed it all into fermenter and added rehydrated yeast. Shortest "brew" ever. Original gravity with the sugar was about 1.064 roughly (have to check my notes) and kept it in primary for about 2 weeks. It got down to 1.004! Following advice I read elsewhere (could have been these forums, can't recall) I transfered to secondary and let it sit overnight, then bottled using standard 3/4 cup corn sugar as per a normal beer batch. The cider was drinkable right away and had it's carbonation pretty much within a week. It's about as you'd expect, very dry, pretty bubbly, very tasty. I am thinking about doing another this weekend using a different kind of cider/juice, a little bit of pectic enzyme to clear, and I will use less sugar to carbonate, probably half as much. I am also thinking of using maple sugar or brown sugar for bottling also.
I think your recipe sounds great and will be ready before you think depending on how much extra sugar you add to up the abv. Enjoy!