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Well, after 2 successful turbo yeast sugar wash runs, I decided to try my 1st DADY, sour mash sugar wash ferment. The yeast never seemed to take off from the get go, but i've only seen my other ferments done with Turbo yeast.

This is what I've seen so far.

2/2/20 5:30pm.
14# Sugar
5 Gal water
2 Tbs. Yeast nutrient
11 gr. yeast Pitched DADY yeast
1/2 cup sugar wash sour mash
83.5 Deg F.
1.104 Starting gravity

2/11/20 - 10 Days into ferment
pH 4.7
86.0 Deg F.
1.032 Gravity
+ 2 Tbs Baking soda
+ 2 Tbs Yeast Energizer

2/19/20 - 2 & 1/2 Weeks into ferment - NO YEAST ACTIVITY.
pH 4.9
83 Deg F.
1.020 Final gravity

So, 1.104 OG - 1.020 FG = .84 x 131.25 = 110.25 proof. Is this correct?

Seeing as this didn't/isn't going to give me what I want, can I pitch more yeast, add nutrient and try to get this to a finial gravity of 1.000 or lower? Would more sugar help? OR run it, run it a second time, OR dump it start over??

Thanks for any help!

tat2d88 wrote: ↑Wed Feb 19, 2020 9:20 am...1.104 OG - 1.020 FG = .84 x 131.25 = 110.25 proof. Is this correct?

Nope..your math is wrong.
1.104 - 1.020 = 0.084
and
0.084 x 131.25 = 11.025 %ABV (potential)

tat2d88 wrote: ↑Wed Feb 19, 2020 9:20 am...Seeing as this didn't/isn't going to give me what I want, can I pitch more yeast, add nutrient and try to get this to a finial gravity of 1.000 or lower?

Probably not, as what you’ve likely encountered is “yeast attenuation”, or expiration due to the higher alcohol content. Or more likely, pH crash due to the production of acids during fermentation (without buffers).

tat2d88 wrote: ↑Wed Feb 19, 2020 9:20 am...Would more sugar help?

Probably not, for the reasons stated above.

tat2d88 wrote: ↑Wed Feb 19, 2020 9:20 am...OR run it, run it a second time, OR dump it start over??

Run it. It’s got alcohol (a LOT of it), so don’t dump it down the drain.

Next time, READ a while before you try anything. DON’T try to push alcohol so high, instead shoot for an OG=1.070-1.075. That’ll keep you in the safe alcohol production zone. Go to the Tried & True recipe forum and follow one of those to the letter.

You’re obviously new here, so study up and you’re soon be more successful.

Be safe, responsible, and discrete.
ss

Thank you very much

I just got done with a sugar wash and I used DADY. (I don't use Turbo yeast) I didn't think the ferment was that vigorous but it finished at .991 and tasted fine after a day or two to air out.

That’s 11.4% ABV., pretty decent. I’ve had issues with dady, coming from a beer brewing background,I wasn’t expecting to baby yeast.... My last few tries I ended up using 20g of yeast, 30g of nutrient and 2g DAP. That was for 1.085. That being said I’m guessing you didn’t use enough yeast for that high a gravity. If you want to do it again you might want to stagger sugar additions - works for high gravity beers and I used this technique for my last wash. Start with, say, 12 lbs, add 1 lb sugar and some nutrient when activity slows, then do it again. Oh and rehydrate the yeast before pitching. I do 4-6 oz of boiled water at 100f or so, put the yeast in, wait 15 mins, then gently stir. Use tap water, distilled has no ions which the yeast likes.

Cheers!

Thanks for the insight!