So about a week to 10 days ago, I started 5 gallons of this stuff with twice the sugar and an OG of about 1.075 (average between two hydrometers that have been tested in plain water. One reads slightly "off" but not by much...) Anyway, my current gravity is approximately 0.97. Think it's done? I used champagne yeast to make sure the sugar would be fully converted.
I personally think I'm ready to backsweeten and keg, but I'm going to let it go another day or two to be sure, then I'll cold-crash to make sure I get the yeast out of solution and compacted well before making the syrup and force-carbing in the keg.
Update: After I posted this, I went to the Brewer's Friend ABV calculator. It says that with my OG andFG that I have an ABV of almost 14% and an attenuation of about 144%. Is that possible??? Did I misplace the decimal point or something?