If you used turbo yeast it would have gone the whole way to to a full ferment, but most likely smelt like burnt A-hole and rotten eggs. Either the yeast heated up from its own activity and committed suicide (a common problem with Turbos) or the lack of nutrient killed it.
My advice is to ditch the Turbo Yeast right away, you are only going to make crap. And no one wants to drink crap.
Since you are only fermenting sugar (the grains are for flavour) I would go for either a good wine yeast, Kveik yeast, or specialized yeast designed for ale ferments and lower the sugar a bit. The higher the ABV gives you more alcohol, but also more feusels (unless you use a kveik) and the flavours aren't as concentrated as if you used more runs of a lower ABV.
Secondly, keep fermenting until the gravity is 1.000 or close to. The grains aren't going to convert, unless you used specialized species of yeasts such as S. plum or the like, so it's just a sugar conversion and therefor like cider, mead and kilju.
Lastly, if you are wanting to drink your first runs and not do a second run like others mentioned, you will want to do a much slower run and collect in much smaller jars to be able to make your cuts and do tatses.
I used 200ml jars for a 3gal still when I was learning.
Best of luck and hope to hear about your successes soon!