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Its not really conducive with being a recovering alcoholic, but you could always capture and condense what evaporates off (i.e. cook it in a still) and test it to see what ABV the condensate is. Do the math and you'd have an idea, but I wouldn't think it would be terrjbly accurate). As for...

The way you've written this makes it sound like you're saying that you can't ever remove all the alcohol from the solution. Except for a trace amount, all the alcohol should be driven out of the beer. The distillate can't ever get higher than the ethanol-water azeotropic ratio of 95%, but we...

The inductive load of a compressor is a lot larger, and a lot different than that of a light, especially if its an incandescent light. You could try plugging in another inductive load, like your cloths washer, refrigerator, table saw, etc, and see if it rattles too.

I've recently done a couple of experimental batches with gallon jugs of organic, pasteurized, unfiltered cider. Pitched 1/2 packet dry champaign yeast in one, and 1/2 packet of rehydrated Nottingham in the other. Forgot yeast nutrient on both. Both went fine. You can do the math on cell...

You rinsed several times, you're fine. Rinsing several times was how we were taught to clean labware in chemistry class, where even a small residue of an earlier experiment could contaminate and ruin the current one. Keep the denatured alcohol away from your brew in the future, though :mug:.

I'm still starting too, so I only know this from my research into yeast, but... yeast uses oxygen, so as long as you've still got active yeast in there, all the oxygen should be used up in pretty short order.