Given the discussion you've already been subject to on your other thread, I think you should read carefully the following direction:
Do not start with the entire wort sugar at once. Begin fermentation with a wort that would produce a 6-8% beer, and add wort (it can be concentrated) each day during the first 5 days. This can be done together with aeration. This is mandatory if the reported 25% ABV is to be achieved.
If you are really trying to make something drinkable, super high gravity turbo yeast isn't the answer. That stuff is made for distillers and produces a base beverage full of esters and other funny off flavors from the extremely fast fermentation. If you are serious about this, and aren't just trying to make hooch, you might want to look into freeze concentration. Its much easier for someone with a limited knowledge of yeast.