To be clear you will not produce anything like apple wine as you will be distilling the product and all non-volatile compounds will be lost. You will be producing an apple brandy.
Your final yield and the quality of that yield will be determined by how well you can control the temperature of the vapor at the still head and the plate equivalency of your still.
Say for example you were to distill all 4 liters of your apple cider in a very slow and controlled manner with a good vigreux column and discarded all distillate that came over below a head temp of 77C and stopped distilling at 82C you could conceivably get from a single distillation over 80% alcohol by volume with very low adjunct inclusion and about 300ml total yield.
Your actual yield volume will depend on how good your condenser is at condensing the distillate and your quality will be related to the equivalent plate count of your fractioning column.