Opinions needed

I am on a cider kick so I decided to try and make some apfelwein.
I have a 3 gal batch going

2.5 gal kroger 100% apple juice
1 lb 3 oz table sugar
montrachet yeast

fermentation is going good.

I this cider more like a magners or more like a country cider?
How does it compare to a strongbow?

I am more of a country cider fan then a dry cider fan so will I need to sweeten?

Everyone on here talks about it so much I thought I must try it but I am not sure what to expect.

Well with 5 gallons of fresh pressed Cider, my starting gravity is usually around 1.045 and finishes at around 0.009, putting it at about 4.8%. So with 2.5 gallons of juice over a lb of table sugar, I am guessing you'd be slightly higher than that for 3 gallons. You may need to back sweeten, but wait and time will tell.