Most real moonshine is cut to 90-100 proof (45-50% alcohol). Just an FYI. If using the recipe posted, I suggest using grain alcohol.
Different yeasts will ferment to as different alcohol level maximum before the yeast dies. There are a couple yeasts available that will go to 20% (40 proof).
That is equivalent to many of the commercial beverages available in the local store.
Yes I make wine and beer. Regularly.