Calvados Cuts

[Kifi]

I asked this question in the mentors section, but it was suggested to me that I ask here instead in case there are any non-moderators with brandy making experience.

I bought an apple crusher and press to make some Apple Brandy from my Dad's apple orchard. I've made an OK apple brandy before, but I'm looking for some expert advice on best practices. I can't say I've read absolutely everything on this site, but Im sure I have darn near every book written on distilling (in English) here at home or on my Kindle, and I've found maddeningly little information on brandy best practices.

Specifically, I'm looking for an understanding of how to cut to get the best flavor, where the flavors typically reside in the run, how that differs from grape-based brandy, and any info available on apple varietal blending, yeasts, etc.

Ive done a run of 'grocery store' bagged apples and cut 80% to 60% using 1118, but it had less flavor than a 'first distillation' batch I'm working on now which was made using cider yeast - the cider yeast, and perhaps an earlier heads cut, seemed to improve flavor.

Any experts?