Now, because I still don't have my hydrometer and alcometer here at the apartment, I can't comment on actual results but the yeast was still active once the ferment had completed so more sugar could be added... I was shooting for about 12% ABV to be safe with bakers yeast rather than my usual 14%...
The Gerber Recipe (as tested - see notes below):
Per 4 liters (1 gallon) of water:
Ingredients
* 3.5 cups sugar
* 4 liters water
* 1 cup Gerber Barley flavored baby cereal
* 2 tbsp active baking yeast
Process
* Simmer equal amounts of water and sugar for 30 minutes or longer to invert sugar.
* Combine boiled components with cold water and cereal to bring up to total volume.
* Let cool to 95F.
* Pitch yeast.
* Aerate for one hour.
* Cap and insert air lock.
Notes
* No lemon juice was used while inverting the sugar. Doing so may or may not be of benefit.
* A full cup of cereal may be more than required for a 4 liter batch. 3/4 cup should be enough.
* With all of the vitamins and minerals present within this cereal it appears that no other ingredients should be required.
* Should fully ferment dry within 7 days.
* The wash is almost clear by the time the ferment is complete so it can be racked directly into the boiler, leaving the solids behind.
* With this wash I collected approximately 1 liter of neutral spirit from 7 liters of wash.
* More alcohol was present than collected.
* Resulting "white dog" was clean and smooth, and should age well on oak if desired.
* This recipe should provide good results with pot stills or reflux stills.
* Essentially, 1 liter water, 1 cup sugar, 1/4 cup cereal, 1/2 tablespoon yeast, scaled to desired batch size...
Good Luck... Feedback welcome...