Rum Recipe: Turbo v/s Bakers Yeast

[Fusefinder]

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

[Dnderhead]

start SG is whatever sugar+unfermentables in wash---- the stop SG is or shuld be whatever unfermentables left in wash.
the amount of "sugars" in wash determine the % of alcohol.
as far as i'm concerned you can have to much yeast as well as to little. and 2 Tablespoons is plenty.
there are times that high amount of yeast is needed like high sugar content.

[rad14701]

Bakers yeast is the preferred yeast for Rum as it may impart a buttery undertone that some folks look for in a Rum... You can use as much or as little as you like with the only real difference being the lag time between aerobic and anaerobic phases... I use 1 tablespoon per gallon while some others use either more or less... You can easily go as high as 14% potential or stay down closer to the 10% - 12% range... I shoot for 12% - 14% on most every wash recipe I use...