Ha! I used roughly 1/2 the sugar per gallon! Going by that new fangled metric stuff, I used 1.8 kilos in 14 liters = .13 kilo/liter. You are using .29 kilo/liter.
So, it doesnt sound like too much sugar is my problem then?
Not using the beer one. I have the one for real mans booze 
Its double scale. Goes from zero to 200 proof and zero to 100 traile.
LOL!! I am broke, but yeah, after a certain point you start to think differently!!
Or 6 imperial gallons,
LOL Don’t go there!
@oleskool830 will tell you that those are Texas Gallons that the red coats stole 
Cheers
G
Alcohol meter!!
Assuming I can still do math (it is after 4:20 here)
8Kg in 27L should be about a SG of 1090 - so that’s great.
Tell me about your water… how good is it? eg city/well. pH is it treated?
Cheers
G
Hopefully I can help on the situation of fermentation! First of all you need to find high tolerant strains of yeast ones like champagne type or wine yeast that can ferment those potentially high alcohol volumes . yeast can peter out and become stuck due to alcohol intolerances … vigorous aeration upon pitching yeast is needed to get a good ferment going it is necessary to get as much O2 into solution … yeast nutrients will help with ferments as well keep an eye on ferments by taking hydrometer checks fully ferments will drop to near 1.0 or lower , higher temps will ferment faster, that is crazy height initial gravity maybe start at a lower gravity by using less sugar or dilute out like mention earlier good luck
I’d look at your sugar concentration as your main culprit of getting the ferment going.
LOL!! You guys are almost as bad a pot growers as far as 97 radically different ways to do the same darn thing “right”!
Oh, wait! You ARE pot growers! Come to think of it, Im now wondering if most of you are also drunks if you’re growing your own booze at the same time??? 
heheheh
Ok, so, the bubbles stopped! Again! After less than 1 hour!
I decided screw it. I was giving up on this bucket full of dead bugs and tossing it out. Its now got a crap ton of dead yeast in it - which cant be good. But I decided to check the PH first after some of the comments above. PH was 3.5. That seems awefully low?
But wait! When I opened the bucket, it was bubbling and roiling quite nicely! WTF? Why no bubbles in my airlock?
Turns out I had over filled the bucket this time, trying to dilute the sugar even more, and the tubing I was using was hanging down low enough to get clogged with foamy liquid. Snipped it off shorter, and its bubbling nicely again. Whew!
Ok, so I dont know what to do down the road. Some of you say I have too much sugar and some say its just fine. Actually, according to @Shadey I could easily double my sugar! Im now at 1/4 what he is using.
@Tinytuttle says I need aeration - thats a new one by the way.
I forget who said I needed extra yeast nutrients, and someone suggested using tomato paste. Someone else said to use different yeast that is more alcohol tolerant, and some have suggested higher temps and some cooler temps.
But - my local brewer says this yeast (which I did NOT get from him) doesnt need any extra food and is one of the most alcohol and temperature tolerant. Thats actually why I chose it to begin with when I first looked up which yeast to use.
Dont feel bad guys, and Im NOT putting ANY of you down or saying you are wrong. When I Google this, I get at least this wide a range of recommendations!
Clearly, the only common denominator here is - ME! LOL!!!
Fortunately, I am in no huge hurry. My harvest is at least two or three weeks away, and I dont need to rush to process it, so I have time to figure this crap out - or run out of sugar!
For now, I guess I will just keep re-loading fresh yeast until that stops renewing the bubbles, and see if I have any alcohol or not. I have lost track, but I think Im up to around 3 “bubbling days” out of the last 5 or 6 days of trying to brew some booze, so I only have maybe 4 more bubbling days to go… 
Seriously - thanks to all of you for the advice, and help - and for not laughing at me too loudly!
Sorry - missed this - well water, untreated, no chlorine, PH 6.7 right out of the tap, but drops to 6.3 over time.
Ya I’d say you had a clogged vessel with no bubbling in the airlock do you have a blow off tube as well? Plugged air locks can be a not a good thing, over pressure vessel lid might not been air tight … I wouldn’t keep adding yeast if it’s high alcohol strain you should be good
Save this for your spaghetti and not your moonshine!
Yes. If you have too high of concentration of sugar the yeast stall for some reason. They claim 1.060 specific gravity is about right to start. I tried 1.090 once and had the stall problems also. But also my temperature was low because of winter time.
@anon32470837 according to the Sugar Wash Calculator your wash was 1.113 which is very high for most yeasts.
Here the Sugar Wash calculator link: Distilling Calculator | Hillbilly Stills
This whole process is exactly how I made these.
If I were to guess I wouldn’t think you could get much more than 15-% ABV off your initial mash but of course Iv never made moon shine before the biggest beers Iv seen are just over 20-24% and that’s with special techniques employed
Sounds good thanks for your input 1.120 or so is what some intial gravities for barley wines BIG BEER RIGHT THERE! Lol
Those look delicious need to get more into edibles myself thinking about a water distiller and/or a magic butter machine for my future projects
As far as a still I just bought a distillation kit off ebay. That’s what I use.
Just make sure you put your glass flask into a pot of water or use a heating mantle.
Here’s one. On ebay. BEWARE this is from China and takes about 4 weeks to get.
I was looking at something that was very similar the one I was looking at had an alcohol lamp for the heat source
I did added a Vigreux Distilling Column to help separate the water from the alcohol. It goes up in percent by big jumps at first but slows way down the higher percentage you get to. Trying to get to 95% alcohol takes a lot of passes. By the way because alcohol is an azeotrope you can only distill it to about 95.63%. You have to use a drying agent to get to 100% after that.
With all that being said perhaps a water distiller or moonshine still would work better. Not sure.
Thanks for that link - and - the comment about “most yeasts”!
That got me to searching for more info on the specific yeast I have - which I finally found.
Every one of you pot/booze heads were more or less right - but about different parts of the problem.
It turns out that my RedStar DADY (Distillers Active Dry Yeast) is one of the preferred moonshine yeasts, because it has a hi alcohol tolerance - 22% and is forgiving - if you are at least in the ball park on the rest.
It has a wide temperature range - up to 95F, and it can work at down to the low 70’s or even hi 60’s - BUT - it much prefers to be in the 80-90F range or it can stall. Ive been running at 72F or less = too cold.
Also, I found that it really does like less sugar than I started out using by about 1/2 - or it can stall.
You can also use a lot more than recommended if you want with no serious side effects, but you dont need to - so I should be ok with all the extra that has since died.
My current dilution/specific gravity is close to perfect. Im at about 1.046 more or less, and the best range is between 1.045 and 1.05.
So, my next step is rig up a temp controller and find some sort of external heater I can use to keep temps up in the mid 80’s F.
Oh - so far its bubbling along significantly faster than it was before, so lowering the sugar did seem to help.
I used a seedling heating mat and just sat my 5 gallon buckets on it. I also put a blanket around it to keep the heat in.
Here’s the recipe that I started with.
Boil 2 gallons of water. Let the water come to a rolling boil.
Add the 1 pound of cornmeal to the water and stir it. Let it cook for a few minutes until the water combines with the cornmeal and thickens into a paste. Remove the mixture from heat and allow it to cool.
Stir in 2 pounds of sugar. (24 grams of sugar per 100ml of water)
Add mix to clean and sterile fermenter.
Prepare 1.5 teaspoon of yeast according to manufacturer and add it.
Put on lid and bubble lock and place it in a cool, dark place, such as in your cellar or basement, to allow fermentation to take place. Fermentation occurs when the yeast metabolizes the sugar and corn carbohydrates and produces alcohol.
A brown or light tan foam will appear on top of the mash bucket, gradually rising up higher each day. When the mash quits working, the sugars are “used up,” and you will notice the foam, or “head” is no longer rising.
The mash is ready for the next stage when it stops bubbling. At this point it is referred to as “sour mash.”
Strain the sour mash and distill.
