Did some Googling and found this article: homebrew academy

Reading it it might make sense to kill off the yeast before trying to boil off the alcohol. Maybe use a still so all of the water vapor is captured and flavor retained?

One of my first beers I watched in horror as a fly landed on the wort during boil and get subducted in never to be seen again. Named that beer Insecticide. Turned out pretty good.