Apple Brandy first .....

[Sungy]

12 Gallon Wash

1 bushel apples. (approx 20kg) cored with the seeds removed then puree in food processor
10 kg sugar
1.5 tsp DAP
4.5 tsp citric acid
hot water to make mix temp at 80'f
120 grams fleishmans dry active bakers yeist

So I got this idea...how about apple brandy. I always wanted to try some fruit recipes. A few HD google searches gave me a start and the cals from rad helped finish this....
So here is the scene...I got a bushel of apples from the farmers market and cored them. After the removal of the cores (seems there is a possible health concern from the seeds...not sure) so to play it safe I removed them. Then, into the food processor to turn them into pulp (added a bit o water to food processor here to help out). After all was done I had 20 kgs of pulp. This was split into 3, 7 gallon buckets. From what I have read there is 10% sugar content, so If Im right, this will mean 20 kg of apple puree will have 2 kg sugar. Hope I did the estimate right. So here is what I did. Liquified 10 kg sugar in hot water and split into the three buckets. Then added 6.6 kg apple puree to each bucket.Then I added 1/2 tsp DAP and 1.5 tsp citric acid per bucket.Topped up the three buckets to 6 gallons each with warm water to get a mix temperature of 80 'f. Then pitched in 40 grams flieshmans dry active bakers yeast. Stirred it well and put the lids on with air locks. The starting SG was 1.062 and should be about 10 %ABV. It is bubbling away nicely. So what do you think?