Sugar wash stalled

[cantspel]

I've run several wineos washes, and this one seems to have stalled at 1.010. its been there the past 3-4 days. It started at 1.090 so its still a little over 10%, just not dry. Mine usually finish around .990. In the past, I have pitched a little more yeast just to finish it out. But I'm thinking of just clearing it and running as is. what affects will the left over sugar have on taste? Ill be honest, I've played with different washes, different thump charges (even fruit in the thump), and never get any taste to transfer. I only make one pass on a pot with thump. Usually comes off between 140-150 proof. I've seen as high as 160 if I charge the thump with feints, but I found that the cuts are shorter, so I've been tossing all of my feints lately. If I put them in the pot, or in the thump, I seem to have less heart, and sharper cuts. So anyway, back to the initial question, run it, or make it finish dry?

[still_stirrin]

What yeast did you use. Some strains go slow as they near the end. EC-1118 is one that does.

And chances are that it isn't quite done. You could well wait on it.
ss

[Capt Tiller]

I've just gone through this as well and found no convincing solution.

My last 30L Sugar wash was stuck at approx 1.3 for weeks, tried nutrients to get it going which it did but it was SO slow it wasn't worth the bother.
Yesterday I ran with feints from a previous was using a thumper, got 4L which averaged out at 40%. Let it cool down and tested the SG this morning and found it @1.5

Was in two minds over it while I had a coffee and decided to do something I had never done, which was to pump the leftovers back into the fermenter.
Added 5L of water and 2 tablespoons of nutrients (I use a local mix of Orchid Food), 2 packets of Bakers Yeast and now found it bubbling away.

How far it will go, I have no idea, but desperate times call for desperate measure...

Good luck, anything is worth a go at this stage.....

[cantspel]

What yeast did you use. Some strains go slow as they near the end. EC-1118 is one that does..
ss

I use Fleshmanns Bakers yeast. This mix was 7 gallons water, 16# granulated sugar that was heated and dissolved, 1.5 tsp DAP, 1.5 tsp Citric Acid, 1.5 tsp Gypsum, dash of Epsom salt, 4.5 oz yeast. Im going to try EC-1118 next time. I keep hearing good things. Use the same amount as bakers in my recipe?

[Kegg_jam]

Some would say that the SG would have been on the high side. According to the calc on the parent site the 16 lbs sugar added to 7 gal water would give you a SG of 1.09

[T-Pee]

I see no mention of pH which is a common issue for sugar washes.

tp

[cantspel]

I used to check that.....but I guess I've gotten lazy because I'm using all the same ingredients. Including the well water. I could check it now tho I guess

[T-Pee]

Hate to put ya through all that work...

tp

[cantspel]

Ph is way high, like 8.4. TA is way low

[T-Pee]

TA?

tp

[cantspel]

Alkalinity?

[SaltyStaves]

what affects will the left over sugar have on taste?

I'd like an answer to this one too. I've just had the same experience and have racked it off into a cube after 15 days.
It was showing early signs that it wasn't happy. I pitched more (bakers) yeast on day 6 and it had a little bit of a recovery, but it never moved on once it reached 1.010.

pH was 5.5 and temp 30c the whole time. I did add the nutrients into the newly dissolved sugar (hot!), so I wonder whether this might have been better done just before pitching the yeast?

[der wo]

what affects will the left over sugar have on taste?

It tastes more heavy and scratches in the throat in my experience.

[thecroweater]

Ph is way high, like 8.4. TA is way low

8 it finished at 8? what are you putting in it for that to happen, This result is not possible under normal conditions

[still_stirrin]

Ph is way high, like 8.4. TA is way low

8 it finished at 8? what are you putting in it for that to happen, This result is not possible under normal conditions

Yep, I agree. This sounds screwed up.

I wonder if this is the pH of the well water, not the wash.

Cantspel, did you measure your wash's pH now (post-ferment)? Do you have the proper pH papers for the anticipated range of pH?
ss

[cantspel]

Maybe not. I used dip strips from Wal-Mart. I will check again tonight. Mine did eventually come down to. 997.