Kiwi mash for my airstill

[todicpetar]

Hello again,

I am looking for some guidance in my first ever fermentation attempt.. I chose something unusual - kiwi!

I bought 2 4l jars and placed this in each:

500g of kiwis I mashed in hot water to squizz out the juices, 1kg sugar, one little bag of rum sugar, one little bag of vanilla sugar, and one little bag of cinnamon.
I added water and tried to keep it mild, but on the hot side. I then got some baker's yeast and poured it on top.
I closed the lid and drilled tiny little holes with my knife.

Picture -

https://postimg.cc/YGkwkBbx

Plac is to let it ferment until the bubbles stop and distill it in my little airstill.

Any advice on what I did wrong, and/or what should I add to the mash?

Thanks!