That's a lot of priming sugar for one gallon, your bottles are in danger of popping if your yeast can handle it and it's left for too long.
You don't mention total sugar amounts added, gravity readings or yeast used, so a couple of things could happen here:
Yeast alcohol tolerance is reached, and nothing more will happen. Your cider will be flat and sweet. Baking yeast will top out at ~5%, some ale yeasts might not get much higher either.
You bottled before the yeasts alcohol tolerance was achieved, and you are now sitting on potential bottle bombs.
Generally, if you want to use refrigeration or pasteurization to stop fermentation it's a good idea to use PET bottles, so you can test the pressure by squeezing the bottle. Once they are firm, refrigerate or pasteurize. "Hippie-style" ginger ale- and hard lemonade recipes often go this route.
If you used glass bottles I would test one every day.
The cider will typically be cloudy for a few days, then gradually settle over a couple of weeks. Normally with my cider, it's settled solid enough in about 4 weeks that I can pour normally and get a clear product in the glass with the solids stuck in the bottle.
For ABV concerns, once it's in the bottle, it is too late for adjustment. There's only so much fermentation that can happen in the bottle before the carbonation pressure reaches unsafe levels, you need to stop it somehow before that.