Making Slivo (slivovitz) for the first time and also distilling HELP!

[foofykid]

Hi Everyone,

So this will be my first time distilling anything and yes I know ive been told that fruits are harder to do. I am Serbian and that’s the choice of drink we like, unfortunately I did have a Grandparent that made it the best, but he passed away before I was old enough to learn. I have some question and hopefully this place can help me. Overview is that I bought 5 bushels of plums about 5 weeks ago and they have been fermenting since, just noticed all the fruit had dropped yesterday so this weekend we are planning on distilling. My questions are as follows:

1. Should I remove the stones before distilling? I see a lot of going back and forth for when you are fermenting but not during distilling.
2. Since I am a noob at distill how am I going to tell when the head is the heart and tails? Can you go by ABV%?
3. By what ive been reading I should stay around 175f-202f temp?


What do you all think I will yield after all is said and done?

Thank you for anyone that can help!!