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I have been experimenting with different suagr recipes for a while now and have been doing alot of tomato pastes washes
which seemed to work spot on

I have now just put in an 80 litre of the wineo's plaon ol sugar wash and it seems to be stuck

This is what i put in
sugar for a SG of 1.07
about 70 litres of water
3 tsp of citric acid
3 tsp of DAP
A pinch of epsom salts
pitched 1.5 cups of bakers yeast when temp between 30-35

I have got an aquarium heater in the wash which is keeping it at about 28c, the cord going into the fermenter is not a perfect seal
could this be part of the problem for a stuck ferment

it has been on for about 10 days and has stayed at 1.02 for about 3 days..
this seems pretty slow

Only other thing i can think of is that i didnt include the calcium sulphate which i didnt think could affect the mash that much.

Could i run the was at 1.02 or is there still too much sugar in there

oh by the way i have opened up the lid and sprinkled a bit more yeast on top which has not done anything

You could try a bit more epsom salts to see if that helps kick-start the yeast... A pinch in 70L sounds a bit low... No guarantee it'll help... Did you convert the sugar...???

i dont think it was the epsom salts i should say that i put about half a teaspoon in
i didnt convert the sugar as i find it too messy and to much mucking around for the small benefit you make

Additional epsom salts will add magnesium which might help the yeast be able to tolerate the ABV, which should be at 6.45% based on your hydrometer readings, to a bit higher level... Your ferment is stuck either because the sugar is all gone, which the hydrometer reading doesn't indicate, or the yeast is slowing down or dying due to lack of nutrients or a lack of magnesium... If it doesn't taste sweet, it's probably done...