"Cold will definitely slow down your ferment.

Taste it (don't swollow). How much sweetness remains? If it's dry (like dry wine), it's done.

Maybe Co2 traped under the trub is escaping (maybe not)?

If you can't stand the wait any longer then run it. Just don't overcharge the boiler."

What are you testing with? If you are taking a reading with your hydrometer, then the 0% is the Potential Alcohol. In other words, the remaining potential is 0%. With a sugar wash and turbo yeast you should get below 0% / 1.000 SG, but it can also depend on many factors.

Taste it......

"

Instruments are always good to have to make reference while talkin bout likker makin. (example)My wash was this, so I did that. My sprit comes off the still at such and such if I keep my cooling bucket at such and such. And so forth and so on.

But if one only depends on their instruments, then they never get to understand their likker. For all the help the instruments offer, an equal amount of handycap must be endured.

Try to wean yourself from your instruments when ever posssible. Or at the very least, cross check your instruments with Taste smell and feel.

I fully appreciate the ruflux guy's needing those measurements do to the nature of their equipment."

"Yes, I totally agree about the distilling run, but when working with the ferments, the OG and FG are important especially if doing all grain mashes and brandies. Not imperative i agree, but dang sight easier to know for sure where you are at. Is ferment totally finished for what you are makeing. Some like some sugars left, and others want totally dry. Did your mash work? Etc. the hydrometer for wines is a good tool to have. If you are really experianced taste will tell, especially for neutral washes. Can work for brandies and grains also, but that takes a very discerning and educated nose and taste.

What the heck, they are cheap."

get a wine hydrometer for a few bucks and know for sure where you are at. Ferments can stall or not start. You would know, and could compensate. Also, you would know exactly how much alch. you have within reach and have an idea for the cuts. Saves a lot of waste and time.

i'm new to this process but i have been making wine for over 10 years and have won a bunch of awards for it. it seems your killing off you yeast to soon buy trying to get to much alcohol at once. try feeding it. it's real simple. here is the best way to get high alcohol out of sugar. 1 get a good wine yeast for about 3.00 dollars a pack the highest alchol wine yeast you can get is vierka-wine-yeast it's made in germany it will get between 20 - 27% alcohol start off with less sugar say enough to get 11% then when your hydrometer reading drops low add more sugar and water in small batches. till you reach the alcohol level you want. it takes time but it works. i got 26% alcohol in wine buy doing this it takes time don't rush good alcohol takes time.if you want step by step just ask.i will give you the exact amount of stuff needed.