Jaggery/panela rum

[Chill-Stillin]

I have the good fortune of living in the tropics and have a friend that grows sugarcane and they make their own organic jaggery. So I have made numerous very small batches and absolutely love the stuff!
It ferments dry in under 48 hours using bakers yeast with a bit of dap and a B complex tab, temps here always hover around 30c! I use 4 kilos jaggery to make a 20 litre wash. According to what I read here that should be 3.2 kilos fermentable sugars(80%) and have an SG of about 1060 for an about 9% wash. Though my hydrometer read about 1077. And on the packing it says carbohydrates of which total sugars 98gms per 100. So am a bit confused...is the label wrong or my hydrometer malfunctioning?
On a side note I also managed to get around 7 litres of fresh sugarcane juice for free, threw in some bakers and 36 hours later it was ready to be stilled...got a litre of 50% rum that I would best describe as a fruity sugarcane juice schnapps! I am a single run pot still guy...have tried the 1.5 method but like the single.
My latest batch(20litre total) is without any added nutes...jaggery(4kg) dunder(20%) water and yeast(1/4cup)
I am learning so much from this site and am constantly reading something on here much to the chagrin of my better half!