I normally brew 40 pints about 23 litres at a time. I drink about 2 pints after work and perhaps 8 or 10 pints over a weekend so it won't last too long! Apparently the beer will quite happily sit maturing in the kegs for around 12 months and about 24 months in bottles.
My friends are quite partial to the ciders that I make but luckily only my Dad and myself drink the ales that I brew

The cider brewed out to specific gravity of 1.000, the ales brew to around 1.010 although I don't worry too much when I use the king kegs as they have a pressure release valve so the 2nd ferment in the keg can be a little over pressure. Most of the ales have an abv of between 4% and 4.7% although I have brewed a barley wine to 7.2%, the cider has an abv of around 5%
My local brew shop is part of a chemist's store with no one to give advice so I rely on online forums and online brew shops.

Yes just sugar glucose and saccharose glucose from Australia

7.2% not bad for my first barleywine! Yes it does have a pretty big hint of barleywine warmth.
I am going to experiment by adding hop and grain 'tea bags' to my next couple of malt extract brews just to see if I can get that 'hoppy bitterness' after that it would have to be 'All Grain' brewing but I would need a bit more equipment and a lot more time when brewing.