You're asking about how %ABV yield affects fermentation time, and that question does have a simple answer. Lower %ABV = faster ferment. That's the main thing. After 10% or so, they start getting stressed out - so don't aim too high. If you give them a good environment, they'll work hard and fast. pH, nutrient levels, temperature, and many other things are important beside this - but alcohol potential is one of the 'main' things. Even if everything else is perfect, too much sugar and not enough water will not give you good results.
10kg sugar in 40L water = 15% alcohol potential. SG 1.096. This will cause the yeast to take longer, and it will cause them to be stressed throughout the ferment. The sugar causes too much osmotic pressure early on, and later, as it's converted, there is too much alcohol.
10kg sugar in 60L water = 10% alcohol potential. SG 1.064. This is perfect, you won't get any faster.
Here's a calc to mess around with -
http://homedistiller.org/calcs/sugar_sg" onclick="window.open(this.href);return false;" rel="nofollow
To get the best alcohol possible in larger amounts, most here will only go bigger on their fermenter size, and never push the ABV. This way, you can get the highest quality alcohol in the shortest time possible.
More water means you can use more sugar - you just gotta be able to hold all that water
