Well, when I do a JAO, I generally get a gravity of 1.120 too start with, so that wouldn't include any sugars from the fruit. Plus I automatically make it to a 4.55 litre sized batch (1 imp gallon).
Now I haven't tested the 2 gallon batch I've got on the go recently, but if it comes down to below 1.030 I'll be happy - and that's with local brand bread yeast.
If your batch, given that you've used EC-1118, does go dry, you'll find what I did with my experiments, that it's not good as a dry recipe, because the bitterness from the orange pith is too prominent - there's little or no sugars to mellow the pith taste, so you may still end up stabilising and back sweetening.