It's ready in about 2-3 weeks SC but, is not particularly alcoholic at this point, the longer you leave it the more the natural yeasts turn the sugar into alcohol. So after 3 years, it's pretty much as strong as it's ever going to get, and based on the percentages of sugar used at the start that will be somewhere between 40-80% proof, or 20-40% alcohol by volume, this would make it comparable with homebrew hooch. 
You can test it with a simple homebrew hydrometer for about £4-5, but you have to remember to test the relative gravity of the liquid prior to fermenting, otherwise, it's a lot harder to establish, without more complex kit further down the line. I've forgotten to do this a couple of times, and ended up testing it on the neighbours. 2 glasses and no legs is hooch.
You can test it with a simple homebrew hydrometer for about £4-5, but you have to remember to test the relative gravity of the liquid prior to fermenting, otherwise, it's a lot harder to establish, without more complex kit further down the line. I've forgotten to do this a couple of times, and ended up testing it on the neighbours. 2 glasses and no legs is hooch.
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