End result

[eyalius]

OG 1.080, 21l, 2kg sugar, 3l of apple juice, 75 gr proctoze.

FG ???

 

[phug]

What yeast? Probably 1.004-0.995

 

[bernardsmith]

One hundred percent fermentable sugars so I agree with phug, assuming you use a reasonable yeast it should have no problem fermenting the cider/wine dry. Your final gravity ought to be below 1.000 which means potential ABV = about 10.5%