The extra sugar will likely add some harsh flavors that may mellow with some extended aging. Of course there are a bunch of variables like temp, type of sugar, yeast and time.
I believe to be called cider it has to be below 7%. Anything more and it is considered wine.
............Alright Brain, you don't like me, and I don't like you. But lets just do this, and I can get back to killing you with beer......~Homer