Options with Plum Cider

[Rianon]

Hi all

I recently made a large batch (roughly 23 litres) of lovely Plum cider. It's been about 3 weeks, and I still have 12 litres left. My recent distilling experiments is making me itchy to take the rest of the cider and do a run.

So 2 questions:

1. It's currently stable at 10% (Baker's yeast), but still quite sweet. Any issues to be concerned about? Do I water it down and add a bit more yeast? Or just run it as is?

2. I picked up somewhere in a thread that high pectin washes produce more methanol. To be fair, it's only 50% plum with pineapple, berries, and some grapes. Any thoughts on quantifying the foreshots? We generally are quite liberal with tossing foreshots, so I'm not too worried, and we make several cuts during the spirit run.

I'm open to any suggestions and ideas...