"First batch with turbo type yeast came out OK.

My first batch I used about 13 lbs sugar, 40 oz Blackstrap molasses (Unsulphured, Groeb Farms product from GFS) in a 5 gallon fermenter and Liquor Quick Super Yeast X-press started at 1.160 stopped at 1.04 at about 15.5% as I figured. (start -final) X 129= approx abv

This run I am trying to use bakers yeast 10 lbs sugar, 40 oz Blackstrap molasses (same as above) in a 6.5 gallon fermenter about 1/4 cup yeast. Started about 1.10 stopped at 1.01, as I figure about 11.6% on this batch

I have read that bakers yeast gives a better flavor than turbo yeast and uses less sugar, but it tops out about 12-14%.

Here is my questions:
How much Fleischmann's Active Dry Yeast should I be using?
If I use K1-V1116 or EC-1118 how much should be used to start?

What is reasonable start and stop readings w/bakers yeast ..I have never reached below 1.0



Any comments, suggestions, and opinion would be helpful!
Thanks"

"It aint gonna get below 1.0
There is unfermentables in your molasses and you are using a bunch of sugar to boot. Bring it down to 8lbs of sugar (sumpin brown) and 6 or 8 cups of black strap. Areate the Dickens out of it and when your at 90f or less simply sprinkle enough dry yeast to cover the top of the contents within the 25 liter wash volume. Thiz will ferment good and fast especially with summer coming.
Stop pushing so hard and make better rum."

Well I have a modular styled set up so my rums come out at various ABVs depending on the configuration and how much water I'm feeding the dephlegmater.

But I will say that I prefer my rums off the business end at the 89-91 (aggregate) range....plus or minus a point or two in either direction.

Some folks like it coming off at barrel strength so that they don't have to dilute to go into the barrel... But I find that abv a bit harsh and earthy.
I use dunder techniques in the fermenter and in the thumper to insure a good rum profile at that ABV....

Most of my Cuban and Puerto Rican friends prefer the cleaner spirit also....

There pics of my rig here too.

It depends on the molasses and how many times it has been boiled down. The best thing to do is to contact the supplier regarding the specific molasses that you are using.