What to do with Cider?

[Braz]

I have four gallons of unpasturized apple cider and I think I'd like to try to make an apple brandy with it. I've never done any kind of fruit wash so I am in virgin territory for me. I have all bran vodka down pat so I think it is time to try something new.

A few questions come to mind, though. Maybe more than a few...

Should I put all four gallons in one 5 Gal. fermenter, pitch yeast and hope? Or should I split the cider between two fermenters and add water and some sugar to bring up the volume and alcohol potential?

Is bakers yeast OK for this purpose?

Will it need additional nutrients (DAP) or is there enough in the cider itself to keep the yeasties fat and happy.

My "plan" is to run it in the pot still, a strip run followed by a slow spirit run. Maybe a second spirit run after that. Then age with some oak. I searched here for "apple brandy" learned a few valuable things along the way. Apparently apples produce a lot of heads. That could be a challenge to my cut making skills especially since my pot still experience is so far limited to stripping runs.

I eagerly await your sage advice. In the meanwhile, I have a vodka run awaiting.