Banana brandy questions?

[jOHNNYcRAZE]

OK so I made a variant of a recipe on this forum. I'm just wondering what I maybe should expect. I used a pound of peeled bananas, a little over a third of a bottle of corn syrup, about a pound of sugar, and 3 spoonfuls of active yeast. I pureed the bananas with some water separated a little and added my yeast to it till it foamed good. While that was happening I heated my banana/water mixture on the stove and added the syrup to melt it then put it into a gallon jug to let it cool then added the yeast mixture. I quite soon got a very fast reaction. A little bit of overflow lost a little volume but not too much. The fermenting seems to be happening quite fast and it seems to be clearing up fast as well. The color is already a very light, transparent yellow. It also already smells like a wine. It's only been about four days. So I was curious about what I should expect for approximate abv from the mash and then from distilling and maybe if I should distill before the full 15 days? My still is a homemade two US gallon ss pot with five feet of copper line with about three feet maybe as the worm. I'm not using a thumper or slobber box. any info will be greatly appreciated.