Here's my input! I totally agree that we shouldn't expect well-fermented booze to come without experimentation. I also agree that it's good to pay attention to what's happening, and not worry about time. I started my brewing career with hooch (wine, if you call it that) and learned a lot from a ****load of koolaid that tastes like koolaid but gets you drunk if you drink enough of it fast enough. My first beer was a barleywine, and the lightest beer I have made was around the 1.090 OG mark. They have all turned out ranging from drinkable to pretty good. What I've learned is that you gotta pay attention to what the yeasts are doing and what they are feeling. Work your numbers out good, in terms of gravities, alcohols, and tolerances, make a good starter, stir (aerate when appropriate, or just shake the carboy to suspend the yeasts) as often as you think about it, and don't bottle until they're ready. I find that the best indicator of when the yeasts are done is what the beer looks like compared to the trub. When they're done, they'll settle out (you may have to wait a couple months for carbonation, but it's worth it for a tasty high power drink). This goes equally well for wine (or country/koolaid wine) and for beer, in my experience. It's only a science to a point; you have to understand and guide the yeasts to help them achieve their greatest potential.
