Wasser: Good point, we poured boiling water into the jugs; but that may not have been sufficient sterilization. The yeast seems to have outcompeted most of the other microorganisms in the solution and is producing a hefty amount of CO2. We ended up using champagne yeast for ours, more expensive than bread yeast; but 17% ABV Tolerance!
Scape: I hope ours turns out similarly!
Disco: OOO, Thanks for the encouraging words. I'm stoked to try it out, we racked one of our bottles into a back fermentation bottle to carbonate it, but it smelled GREAT and smelled really strong.
I post how it was when we try it out! Thanks for the help!