I am running a reflux still made from a 25 gal beer keg,2.5" copper pipe to a 3" copper pipe and then to a condenecer with copper mesh and rasching rings77's the new 40
Sugar washes are notorious for ph crashes, that's why folk use calcium to buffer and nutrients to help feed the yeasties.
This isn't beer so dip a finger in there and taste it, if its dry then it's done and if it's sweet then you may have a problem with ph and it'll need some adjustments.
What kind of still are you going to run?
i just only have a 7 gal pot, and try to fill a carlo rosi 4 liter jug 65% with each batch...so i always shoot for higher abv...Most all ferments at 12-14% will be hot as hell with a sugar wash.
all my ag mashes are .065-.075 and the taste is awesome.
I tend to stick around those abv's with sugar washes too.
Great point about the ph drop! My solution is drop a hand full of crushed oyster shells in the ferment on the day after pitch or the day of, either way buffers from ph drop.
Over pitch is fine but under will create nasties you don't want in a drink and bread yeast is so cheap why not just do it.
Wheat germ is top class nutes!!!