Pops Baked Sweet Corn Ferment Time?

[Lo_Kai]

Howdy, I recently started two seperate five gallon batches of this recipe and just over 48 hours it seems to have stopped.

I used seven to nine pounds fresh off the cob sweet corn per batch. (Baked and blended)
4 Pounds White Sugar.
1/2 cup unsulphered mollasses.
1 Tsp of Nutrient.
2 Tbsp bakers yeast (Thrown in during boiling).
1 Tsp of Acid Blend.
2 ground up vitamin B-12 pills just for a little extra.
For my yeast starter I just pitched 2 more tbsp of baker's yeast in a one gallon jug of cooled mash for a few hours before adding to the fermenter.

The airlocks are more still than a 1997 Ford with no wheels on the front lawn. The mash doesn't really taste sweet anymore, but surely it couldn't have fermented out this quickly? I might add some sugar water to one and see if it starts up again.