Made a rum wash 5 days ago. 10# black strap, 5# brown sugar, 5 gallons of water. Boiled 1 oz bakers yeast in 2 gallons of water and dissolved all the fermentables in the hot water. Added 3 gallons of cold water and pitched another 1 ounce of yeast when the temp reached 100F. Starting gravity was 1.085. Strong fermentation within 12 hours. SG is sitting at 1.020 now and fermentation has slowed considerably. Wondering if I should hit it with another yeast to drop the SG closer to 1.000. Any thoughts?