Fermenting Issue

[Shiner]

I have an UJSSM on the 4th run that came to a complete stop at 1.010. I checked the pH with a digital tester and came up with 3.3. I then added some Calcium Carbonate which brought it up to 4.3. It worked for a short while (maybe 10 minutes) and stopped. I waited a while and added a pack of bakers yeast and still nothing. A tiny bit of fermenting this morning. The temps have been between 75 and 85. This batch worked great in the beginning, but slowed after a week and it's been at it now for over three weeks.

I'd appreciate any ideas on this.

[Prairiepiss]

What SG did it start out at?

[Shiner]

I haven't been checking it after the first mash. I believe I read in the UJSSM thread that it's inaccurate with yeast already in it. Maybe I interpreted it wrong??? It doesn't have a sweet taste to it. I just didn't want to run it with sugar still there.

All my mashes till now have always finished around .995.

[Prairiepiss]

Even if it isn't completely accurate. It still provides a starting point. But truthfully you will lose very little accuracy if you are testing clear liquid. Just like testing throughout the fermenting process.

Have you been replacing some of the corn each generation? How much backset are you using? To how much wash? How much sugar did you add? What did the Ph change to with the addition? Do you have any nutrients you can add?

Truthfully a fg of 1.010 isn't all that bad. It could be ran with little of no problems. Will just collect a little less then normal.

[blind drunk]

I would rack it into a clean carboy and see what happens.

[Shiner]

OK. Back from work.

Yes, I replace spent corn.

I'm using 1 1/3 gallon backset to 2 2/3 fresh water on the lees. I'm in a 5 gallon demijohn with 6 lbs. sugar. I dropped the sugar 1 pound because I'm not putting back 5 full gallons for a new wash, if that makes sense. His original recipe replaces 5 gallons on the start of each mash. With the corn in the jug, I can't get that much in, so I reduced it. Maybe not necessary??

Anyway, the Ph was 4.7 after I added the CC.

I'd guess tomato paste would be as good as any for nutrients? If I was to use it, how much would be a good amount?

My main concern is that I can end up with a usable backset to continue the process. If I end up with a lower alcohol return this time, that's fine too.

Next mash I'll do the Ph adjustment at the start. Should I test and adjust the backset itself or test it all after it's mixed together, then adjust?

[Shiner]

Well, just for the record. I did rack it off and did my stripping run. As you said, it was on the short side for volume, but it tasted great. I started the next batch with a Ph of 5.1 and will keep a better eye on it this time. The SG was .060. I also added some tomato paste at the start, so hopefully it'll finish up more timely this go-round.

Always learning.