Apelwein has an ABV up in the wine ranges. Just for the sake of being simple I would say 9 to 10 percent and up.
Hard ciders are in the beer ranges up to the wine range.
Assuming you get a FG of 0.995 or so.
2 lbs sugar will get you around a SG of 1.123. ABV of above 16%. With champagne yeast you will be looking at rocket fuel that will take a year or more to be blended enough to be really good.
1 lbs sugar will give you a SG of around 1.088, and an ABV of above 12%. Still well up in the apple wine level and it will take a long time for the flavours to blend and be ready to drink.
I usually use 1-3 lbs of sugar with 5.5 gallons of apple juice because I'm a lightweight and I like drinking cider too much.
The high ABV ciders makes the next morning a little difficult.
You can sneak over to the mead section, go to the FAQ in the sticky and download hightest spreadsheet and work out the recipes you like.
Hope this helps, sanitize everything and good luck.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.