I have used the turbo rum and it works pretty well. If the sg gets above 1.11 the yeast will have a harder time, I found that out by more of a mistake. It does take longer to frement the sugar than the 48 hour yeast, i will generally give it a week to frement. *I have used the turbo yeast with molasses, white sugar and molasses, brown sugar and molasses and just brown sugar and found no difference in my distillate. *I usally make a spiced rum. *I use 2 cups of medium toast oak, *all spice, clove, lemon and orange zest, vanilla bean (part of it), nutmeg and cinnimon. The cinnimon goes a long way so I only put it in for one night. I let everything soak at barrel strength till I get the color I want. Then I sweeten it with unfiltered honey, carmelized sugar and glyserin. Then I filter it and cut it. Usally it comes out a pretty gold color. *Please excuse my typos I typed this on a train. *

I'm trying Liquor Quick's brand of Rum Turbo Yeast. I'm not sure if I want to follow the directions on the package. I usually use 42 oz of molasses and 14 lbs of sugar all in 5 gal of water. Usually makes pretty good tasting white rum. The package only calls for 5 lbs of sugar, that sure don't seem like much. Any advise welcome. I'm going to try your spice additive and see how it goes. Thanks for tyeh advice.

To answer the question about how much sugar to add I would use the directions as a guide but use the STD gravity as the rule. One time had the gravity above 1.11 and the it crushed most of my yeast. The mash took three weeks instead on the typical week and half. I have heard you want to watch the sugar in the mash because residual sugar is hard to clean out of the unit. Also on the sugar idea I have tried several mixes of sugar and molasses and there was no taste difference for me. That might be just me. See my above post for a simple spiced recipe.