SBB's Rum recipe and when to know its done

[cwglee51]

Hi All,
Started SBB's rum recipe with 2 batches.
One I used Bakers yeast as prescribed.
The other I tried Lalvin 1118.
It's been working away for 9 days now.

The Lalvin is still working away, but the Bakers has stopped. No bubbles or visual activity.

The PH of both batches reads 4.3 Bakers and 4.4 Lalvin.

The gravity, for what its worth, reads 1.04 on the bakers and 1.05 on the lalvin.

The Bakers isn't terribly sweet, but there is definitely still a touch of sweetness that goes along with some sour.
The Lalvin is somewhat sweeter now, but it's still working so I'm not surprised.

My question is, is there any way to know if the bakers is truly done? It's been 48 hours with no activity, and no real change in the numbers. Not having the experience of taste to know what tastes done and what doesn't hampers me here. I was assuming there'd be no sweetness at all once done, but maybe I'm incorrect?

Thanks for your thought/suggestions!