Toss the ingredients together (the dextrose dissolves easily, no heat/
boil), shake to aerate, and pitch the yeast. It should ferment out in
a week or two, and just keep it in the primary until it looks mostly
cleared. You can rack to a secondary if you like to further clear it,
or you can bottle/keg at this point and prime (as you would beer). The
finishing ABV should be around 8%, and should ferment out dry. Chill
it and make sure to reserve judgement until the third glass!


Reminds me of when I worked part-time as a bartender in a Marine Corps
Officer's Club. Now and again, we'd get someone at the bar who would insist
on calling some high priced booze -- like Maker's Mark bourbon, Glenlivet
Scotch, etc. -- after the second or third drink, we'd start pouring the
cheap stuff out of the well, we still charged them premium prices and they
couldn't tell the difference.
Now and then we'd get some 2nd Lt. at the bar who was only 18 or 19
years old. We delighted in punching up their drinks with an extra shot of
vodka.
In case you might have been one of the victims -- no, I won't reveal
where this occured.

Semper Fi!