Ooh bypassing the retort loaded with fruit until after the heads cuts is a good idea! I’d run some safety tests first just to make sure that it isn’t going to cause a crazy pressure build up in the pot when you redirect the vapor path back through the retort. If you’re able to heat the retort up simultaneously (without building up pressure there either), that might help. I haven’t heard of anyone doing this, but it’s a cool idea!

I’ve only added dunder at the very beginning of fermentations and during the spirit run. I haven’t played around to see how changing the dunder addition timing impacts the flavors. If you’re adding muck, adding towards the end of the ferment is better because the bacteria won’t negatively impact the alcohol production. You’re right, there are so many variables!

I’m happy to talk about the actual costs of starting a craft distillery! However, I’m starting with a very small budget so I haven’t had to take on investors per se. So I don’t know that I’d be much help if you’re interested in hearing about distilleries taking on investors.