High gravity yeasts can cook themselves. The best way to work with them is to add the sugars in stages of about 1/3 and let them ferment out each stage for 3-5 days. A distiller's yeast can ferment 8 kg per 20 L in 48 hours, but you have to have a way of keeping the temperature under 27C (That's 16 lbs of cane per 5 gallons and 80F) You won't be able to drink the result due to fusel alcohols, though. If you keep the temperature below 65F, do small batches and stage the sugar, you can get there with something drinkable.
Although it tops out around 15%, a local brewery sells a Brut IPA that starts as an Imperial IPA at about 8%, aged in wine barrels and then is boosted with corn sugar and champaign yeast in the bottle.