I think you need to read up more on brewing if youre asking a question like this. Go check out howtobrew.com
To answer your question, more sugars = more alcohol. But it's not so simple, as redsoxfan said, more yeast is needed when the gravity increases. You will also have to control fermentation temperature since you are more at risk of getting a hot alcohol mess that could take a long time to mellow out.
Hitting 10% may be some big milestone for you, but it seems kinda irrelevant to me. I would just focus on making good beer, and getting good at that first. Once you are pretty well versed in brewing, then make your 10% beer.