quince maceration

[joschi]

hello
in my neighborhood is a very little quince tree, i already made a proper ferment last year with the fruits, this stuff tastes amazing.

But this year, it had very few fruits, like 1 Kg or so.
So i thougt about trying a maceration. I read already, but maybe someone can help to do it right:

I have some pot stilled "wodka" at hand, should i macerate in as high proof as possible? I have around 70% max. Or dilute to 40%? 50%?
I would chop the quinces in pieces, remove the seeds, then cover with the wodka,
How long to macerate? I read one week is enough? And at what temperature? (I think cool - longer / warm - shorter??)

Then i will dilute with water and faints (heads and tails) from last years run, and still it with my little pot still, the macerated fruits directly inside the pot.
Should that work? Any experiences with this process?

btw: the quinces are in the freezer right now, i read it's good for them, to loose some of the bitterness...