First Fruit Wash and Switching from Reflux to Pot Still

[firepower]

Hello,

So far I have only done reflux distillation to produce neutral spirits, and I have managed good performance using Ted's fast fermenting vodka.

I would like to switch to fermenting and distilling fruit brandies, my still is modular and can be run in pot still mode as well.

I selected the Banana Brandy recipe that Jesse from the youtube channel Still It uses, with some small tweaks to match available materials.



Instead of exotic nutrients and wine yeasts I plan to use proportionally the same amount of DAP as I use in the TFFV and to use baker's yeast. (Where I live these nutrients and yeasts in the video are not even available)

Some concerns:

Can I simply use baker's yeast? I have it on hand.

Can I use the same ratio of grams of yeast to total volume as the TFFV recipe?

Will the starting pH 5.0 and temperature 25-30C work fine? Do I need any pH buffer (I use crushed oyster shells with my sugar wash)

As far as I can tell the banana brandy wash begins as a banana puree of sorts, what should be the starting and ending SG? The initial banana slurry might make it hard to measure SG with a hydrometer.

As for my first time running my still in pot still mode, I guess the fractions will smear a bit more but otherwise it will be easier to do.