Not sure how you get the 2-5 range... Almost any yeast will take a cider to complete dryness, so conservatively assuming your cider's SG is only 1.040 and you only ferment it to 1.000, then you are still sitting at 5.3% Most juice's I've seen are a bit higher than 1.040 and all of my brews have gone below 1.000.
As a reference, EdWort's Apfelwein is 5 gal's of juice and 2 lbs of dextrose. And it leads to around 9%
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port