First off, I know this isn't "beer" but this is the only beginner subforum I saw. If a mod feels the need to move it to the Wine section so be it.
I'm going to use SuperYeast and refined sugar to create my first 20% ABV homebrew. I plan on going by this guide: The Homebrew Company: SUPERYEAST
1: During the 8-day fermentation, should the pail be sealed shut, cracked open or fully open?
2: The wording is a bit unclear but it appears to state that it is ok to simply use Super Kleer KC and mix with soda/punch, and that the charcoal/filtration steps are mainly for those who plan on distilling into liquor and need a pure spirit base. Is that right?
3: Super Kleer KC mix says it treats 5-6 gallons but the SuperYeast batch will be 7.5 gallons will I need to buy 2 packs of Super Kleer KC or perhaps only make a half batch?
4: Will the powder yeast keep well if I only use half at a time?
I plan to mix with Ginger Ale/Hawaii Punch for an alcoholic holiday party punch type drink and store the rest in 1-gallon glass bottles.
5: Will this keep well long-term stored in glass? And should it be refrigerated if yes?