Whoa there killer!! 250 lbs of sugar in 100 gallons of water??? You're talking about an OG of 1.115 with potential alcohol of nearly 14%. If you could find a yeast (SR certainly isnt it) that can handle it. For starters, back the sugar WAY down. Say... 150 lbs. And you need nutrients in addition to DAP. Maybe some mag sulphate, dead yeast hulls, somethign for cell wall health. I would consider dosing twice. Say once at first and then when 1/2 sugar gone I havent looked at a brick of of SR in ages but that sounds like the right amount. Work on that ferment and then the distilling will fall into place.