How to cut grape brandy?

[kero]

Hello.

I am new to distilling. I've made lots of wine and apple cider over the years. And last year I ended up with a stuck fermentation I couldn't get moving however hard I tried. It got stuck towards the very end. So it only has a tiny bit of sugar left in it but that still makes it undrinkable as wine. Since it has lots of alcohol (around 13% is my guess) and lots of grape flavor, I decided to distill it. That's why I bought the still in the first place. Maybe I'll go into other stuff after I get rid of this wine.

So from what I've read on this forum about cutting brandy is, it's a matter of taste. But can anyone maybe give me a rough idea to start with? When I mix a little bit of heads and tails in the hearts it would be good for aging, but not be very pleasant to drink at that moment right? I can only drink the very pure hearts right now. I water the %95 down to 40% and it is ok, it is drinkable. But not a great drink. So, any ideas and experiences on the subject?