UJSM Slooow fermentation

[Mashy]

I ran this UJSM successfully with turbo. No, I don't use turbo anymore but I'm having problems with a slow ferment. For the first two buckets I added all ingredients, stirred well and then added a packet of Prestige whiskey yeast at 85 or so degrees. Nothing vigorous in the ferment department. About 5 days later smelled like vinegar and was still sweet. Ran this through my still anyway to get some "backset". Only got about a half inch in the bottom of a 1 gal container.

Now, I almost through out the first two buckets but figured it may be okay the next time. So I used a couple gallons of backset to melt sugar and then used a tablespoon of straight distillers yeast this time. I also started two additional buckets (total 4, 20-25L) from scratch (new flaked corn, cane sugar) and used a tablespoon of distillers yeast in these as well. No vigorous fermentation,again, but also no vinegar so I guess that's good. However I'm in day 5 and the mash is still sweet to taste and the SG is still pretty high. The bubblers are still going. I just added a teaspoon of DAP to all 4 buckets and stirred them up good. Hopefully this helps.

Very frustrating trying to fill a 5 gal barrel an inch at a time. Never had any fermentations issues until this. Thought for sure the second time would be fine. Damn it!

The airlocks/bubblers are going about 1 second the two 6.5 gal narrow buckets and about three bubble bursts every 10 or so seconds on the wide 8.5 gal buckets that have the backset in them.

Any suggestions?