Rum/Whiskey/Banana Rum? Recipe criticism

[Not_Joseph_Hobbs]

Hi all! I have just started my next batch of rum wash, and wanted to get some constructive criticism on my recipe. For some context, I work for a brewery here in the U.K. and so have access to quite a lot of supplies that come in handy. This is the second rum that I have made, the first one turned out perfect, and I did the same for that. Recipe below:

2kg of Tesco own brand soft brown sugar
4 x 454g of black treacle
2.5 litres of wort (gravity reading of 1.0779)

I popped all this into a big bucket, topped it up with hot and cold water until I reached around 26 litres and was at 31c. The gravity was sitting at 1.060. I pitched the slurry from the previous rum batch and it’s bubbling away nicely.

I also took 4 litres or so and popped that in another fermenter with two bananas that I roasted to get nice and caramelised and mashed up. I put in 8g of Allinsons yellow label bread yeast and it was bubbling within 5 minutes!!!! I could NOT believe how quickly it took of.

Anyway, looking for any feedback you may have or any criticisms on the recipe or any questions for me.