First Rum question

[amlsml]

Used a recipe that came with my still. I have mile hi 8 gallon pot still. I used 1 gallon of un sulfured Molasses, 6 lbs of Cane sugar and 5.5 gallons of water. I used a Turbo Rum Yeast . I threw the yeast at 80 degrees, put on a fermenting belt and took an OG of 1.11, after 7 days my gravity reading is 1.20. Should I let it continue to ferment? No bubbles coming out, or can I distill it? from my calculations I am at 13% ABV? Appreciate the advice. When it is ready I will attempt to do a striping run first, then add back the dunder and redistill it slowly. Is there a recommend amount of dunder to use on the second distillation? Appreciate the help. Thanks