The yeast is pretty hardy, you can certainly get a high ABV, with all that fermentable sugar it would keep ya at home. Huh.
I might like to try the recipe in late winter to try and get a nice spiced apple for next fall, although I might add some bentonite at the start and fine it with sparkeloid. After the second racking, bulk age for 3 months and see if it needs a little backsweeting, might add a conditioner and bottle after about another month. I dunno whaddya think.