How Should I Run A Grape Wash?

[Braz]

I have 20 gallons of wash fermented from concord grape concentrate. My goal is a brandy. My thought is to do two strip runs, charging the 15.5 gal. boiler with 10 gal. wash for each run, then a single slow spirit run. (I know some, Dunderhead in particular, like to do slow single runs. I like the strip/spirit run method because I think it compresses the heads/tails portion, admittedly at the cost of some flavor.) I'm thinking I'll pull the strip runs deep into tails - like all the way down to maybe 5% - to capture as much flavor as I can. I do have a couple of questions, though.

First, I expect this wash to be foamy. During fermentation it would blow bubbles the size of tennis balls, which makes me think it has a lot of surface tension. I have read about adding cooking oil to reduce foaming. [Finally the question] How much cooking oil should I add to a 10 gal. boiler charge?

Secondly, I like to dilute my low wines to ~30% for the spirit run. Would it make any sense to dilute with some of the spent wash from the strip run? Would that enhance the brandy flavor or would it only increase the heads portion and negate heads compression effect of doing two runs?