Apple “sugar head”?

[Steve Broady]

Forgive me if this has been covered before. I’ve got a bushel of apples which are destined to be blended into a pulp, treated with pectic enzymes, and fermented and distilled. So after that’s all said and done….

Could I treat this like an AG whiskey, and make a sugar head? Use the left over pulp, maybe some backset, possibly some frozen apple justice concentrate, and sugar, and make another batch? Obviously it won’t be the same as the all fruit product, but would it be anything more than a slightly fruity neutral? Had anyone tried anything like that before?

To be clear, I’m not expecting to get top notch brandy. I’ve read comments about a sugar head being a nice sipper while the good stuff is aging. That’s what I was thinking. Maybe a good base for some apple pie or butterscotch moonshine as well.