You didn't use to much yeast. Yeast will reproduce until it can't anymore, so adding a lot in the beginning just speeds up the process some. Bread yeast is not particularly suited to brewing, although it works. You can get better yeast from your local homebrew store, or through the post. I've had yeast take a couple of weeks to finish out, so don't worry if yours bubbles for a while.
The alcohol that comes out should be fine. Since you are using a simple pot still, you'll probably want to do a couple of runs through.
Personally, I would wait until your mash clarifies (all the yeast settles to the bottom and the liquid becomes clear), then siphon the clear liquid off and run that through the still, collecting about half of the volume (1L).
Add some water to what you collect and run it through again. With bread yeast you'll probably be getting between 8% - 16% (possibly as low as 5%) alcohol, so you aren't looking at a huge volume to collect. Look to collect between 150 ml to 350 ml. You'll want to start checking the taste at around 200ml.
hope that helps,
----- Original Message -----
From: "Adam Stoltz" <Stoltz_is@...>
Subject: [Distillers] strange first run rum
> hey guys, I've never posted here before, and to be honest, this is my
> first try at distillation too. for whatever reason, I'm attempting a
> very small batch of rum...about a 2L wash. I used (from word of
> mouth instructions) 1 lb dark brown unrefined sugar, 2 packs of
> Fleischman's quick rise bread yeast, and 2 liters of water. My yeast
> pitching method was atrocious...first pack went in the fermentation
> jug (2L coke bottle I found on the floor of my car), which mixed with
> some incidental dampness to create a sort of foamy yeast paste...then
> came the pound of sugar, and another pack of yeast for good measure.
> After that I filled it up most of the way with warm tap water, and
> stuck an airlock on it. rather than do anything necessarily correct,
> I just stuck it in my root cellar (about 55 degrees F) and
> miraculously, it bubbled fairly well for about 6 days. after that, I
> took it out(thought the yeast was done bubbling)and put an airtight
> cap on it in a warm room for about 12 hours at room temperature.
> when I came back to distill it (late at night), the bottle was about
> to burst, and the wash was extremely carbonated...like beer on
> steroids! anyway, I got it open without spilling any, and stuck the
> airlock back on, and for the last two days, it's been bubbling
> furiously in it's new warmer environment. My question is...what's
> going on here? I think I used too much yeast, how much alcohol should
> I expect? when should I distill it, and will the resulting alcohol be
> usable? I'm already pretty sure it'll taste pretty evil, but it sure
> smells good. By the way, My still consists of a 1 gallon paint can
> (very clean) with a hose nipple in the lid, and about 8 feet of Vinyl
> 1/4 inch tubing for a worm. I've already tried it on a hot plate with
> water, and it does a fairly nice job, and leaves no taste in the
> product. I'll appreciate any advice/guidance. thanks in advance