I was thinking about something yesterday. Yeast are hungry little critters and all they want is more sugars. Why could one not add more sugar either as invert sugar or malt extract in a water mix (80/20) in the middle of fermenting to give them more sugars to kick ones brew to a higher level? If that is the case why not feed them more over a longer time until they choke out due to the high ABV and have a drink that tastes like a low OG drink but kicks butt?