Five pounds sugar in five gallons of juice is not too bad, most apple juice comes in at 1.030, approx 2.36 cups granulated sugar per pound will provide 0.047 approx in fermentable for an OG of around 1.077, 10% ACV (If juice was 1.030), will be apple wine. The champagne yeast will be kicking in any time now, it can honestly take 72 hours before you may visibly notice a change. Watch for fine bubbles gathering along edges of container, or you may hear a fine pop sizzle if you listen closely. Believe it or not, we have all been there in some form or fashion. You will look back on your first adventure in winemaking and laugh. Avoid YouTube for a while unless it is to view racking technique, hydrometer use.
Motto: quel che sara sara