RUM Recipe V2 Process - Feedback Requested

[jamaica]

DISCLAIMER
****** This is my first attempt at making any form of alcohol using a still of any form******

Equipment:
5 Gallon copper still (clone of clawhammer copper still with a little improvements)
24 in liebig
Parrot

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My primary objective is to make RUM using the above equipment with the below process, Since this is my first time i was seeking your feedback on my ingredient list, amounts using the process below based on your experience if I should be fine


Rum Recipe
Volume (L) - 19
White Cane Sugar (kg) - 0.2
Brown Sugar (Kg) - 0.3
Fancy Molasses (L) - 3
DAP (tsp) - 2.0
Bread Yeast (grams) - 50

Expected Fermentation Wash
Wash (L) - 19
Sugar White/Brown combine (kg) - 0.5
Sugar Volume (L) - 0.31
Fancy Molasses Volume (L) - 3.0
Fancy Molasses (Kg) - 4.23
Water Required (L) - 16
Expected ABV - 10%
Forecasted Starting Gravity (SG) - 1.08
Volume of Ethanol @ 95% (L) - 1.77

Clearing Molasses:
Pour Fancy Molasses 3.7 L /1 gallon in a stainless steel pot. Using a 2:1 ratio add 7.4l /2 gallons of water to molasses and mix. Heat stainless steel pot up to 180 ºF and continue to mix water until it is fully diluted. Once fully mixed turn off heat under pot and let cool for 2-3 hours. Siphon off molasses wash leaving all the sediment in pot.

Fermentation Process:
Add .2 kg of pure cane sugar and .3 kg brown sugar to molasses wash and stir until diluted
add 1/2 tsp DAP
Aerate wash with paddle for 5mins
Rack into fermentation vessel
add 50 grams yeast
Seal with airlock

Fermentation Time line : 4-5 Days
Once fermentation is complete wait 2 more days and then transfer wash into another bucket for 24 hours.

Distilling

Strippin Run: Pour wash in pot still and run it quickly collecting everything making no cuts until the output drops to 20% abv
Rum Run : Make cuts based on smell and taste

PreCut appleton rum barrel that i will use for aging

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