Making a simple rum - tips?

[barnaclebubs]

I'm making a 5 gallon or 23 litre batch of rum, it's already started and
fermenting I'm just wondering if anyone has tips for repeating the batch
next time. For ingredients I'm using 1.2kg of fancy molasses, 4kg of white
sugar, 1 can of tomato paste (56ml), 24grams of bread yeast and 15 grams of
champagne yeast (Lalvin ec-118)
I dissolved all my ingredients in hot water (around 60 or 70 degrees
Celsius) and hydrated the yeast for 10 minutes. Poured contents in bucket,
cooled down to around 20 degrees Celsius, and pitched the yeast. I now have
it fermenting inside at 20 degrees Celsius. I do not have any pH readers or
hydrometers to calculate any special numbers. Any tips on how I could do
anything differently next time would be appreciated.