Kveik Rhum Agricole Nightmare

[MountainBandit]

Hi everyone. I'm in the middle of a complicated situation. There's a farmer not far from me (in China) who grows about 30 tonnes of sugar cane per year and makes much of it into moonshine (not bad for single pot distilled unaged white lightning, but I hesitate to call it rum). Last year I did an experiment, fermenting a few hundred liters of raw juice with Saison yeast, rough distilling on his big wood-fired pot still, and finishing on my equipment at home. It turned out great, so this year I took... a lot more juice, and split the ferments between Saison and Kveik (Voss), as the ferments all stand in the sun during the day, and I was looking for some wild, funky flavors, and I'm liking Kveik a lot in beer lately. The Saison performed great, just like last year. The Kveik ferments first exploded absolutely everywhere, losing me tons of fermenting juice to the ground, and then stalled out with lots of sugar left. And the Kveik ferments are extremely viscous, which I think is why the initial fermentations bubbled out so much, while the Saisons didn't overflow at all and quietly fermented to 0. The Saison and the high-yield alcohol yeast (I think basically Chinese turbo yeast) the farmer uses for his moonshine yield a very thin fermented liquid. I got sick of waiting for the Kveiks to move again, so I distilled one, managing to burn the hell out of it in the direct-fired still, presumably because of the residual sugar and the viscosity (my Saison ferments do not burn). For reference, the juice started at 17.5 Brix and pH 4.9, and none of it was pasteurized, so lots of wild stuff in there. I read some entries on this forum saying that sometimes acidity will stall out a ferment, and I checked, and truly the stalled Kveik ferments were all in the 3.3-3.5 range. So I hit them with a bunch of baking soda back up to 4.8 or so, and pitched a bunch of my backup (Chinese bread yeast, which usually ferments everything) and they bubbled a bit all yesterday, but today they're stuck again, and every bit as viscous.

I'm still out here in the country with a bunch of this juice in my fermenters, so I have the following questions if any of you has a clue:
1. Why the hell would Kveik make the juice go viscous and then not finish fermenting?
2. Any suggestions for getting them fermenting again? Granted, it's been days now, and I assume other critters have gotten hold, leading me to:
3. If I can't get the ferments unstuck, any advice on distilling? I'm currently mixing them into my Saison ferments at small proportions and distilling slowly, but I'll soon be out of Saison ferments. I can only think to add water to the distillations, which I'm hesitant to do because I'm already chained to the still all day long until this is done.

Any advice will be greatly appreciated! Thank you!