Potato Wash distilling question

[Roundyround]

I put down a 15 gallon batch of a sugarhead potato vodka:
5# white russets shredded skins on, cooked in a crock pot for four hours till tender but not mush
20# white sugar
2-tsp DAP
2- citirc acid
1/4 tsp liquid vitamin
pinch epsom salt
warm water to 15 gallon in my tub
1 sachet Prestige WD yeast with amylase floated on surface for 30 minutes
mixed thoroughly, tasted and smelled fantastic.
This morning working off vigorously, good thing I had 3 or 4 inches of headroom in my tub under the cover. It had risen and touched the plastic cover I use to keep vermin out.

I think I want to do a single run on this and try to have it around 50 abv net in my proofing container. I plan on collecting in pint jars to make cuts, then mix together. I normally do a strip then a spirit run on UJSM, BW, or rum wash, but I don't see any reason to dilute final product back down from higher proof when going for a flavored spirit that won't be oaked or otherwise treated in aging. I tend to keep more tails in my final product than most on here do. I guess I'm not very sensitive to the smells, but I do like the flavors.

Is there anything I'm missing and should be considering?

[Tater]

If you like the flavor Id go for it.