Plum Brandy

[PieOPah]

Recently whilst in Hungary, I got to sample Palinka.
Since then, I Have been looking at a way of making this myself. Whilst not authentic, the closest I could come to was to ferment plums and distil...

I have a couple of questions regarding this.

First, I don't want to use any sugar, so roughly how many plums per gallon would I need?
I plan on removing the stones from the plums first. Should I just leave them cut in half or should I cut them smaller?
After the fermentation, would I add finings to clear like normal?
I currently only have a turbo airstill - I assume that I am okay using this?
IS there anything I specifically need to be aware of or do?

Many thanks