Thank you @bostonapothecary for sharing the documents and the lecture, there was also mention of further research that was fallen through in terms of bringing them forward as a book.
@Foreshot ABV of the heads was at an average of 75%, fermentation started slow possibly due to the ABV but completed with no issues. I did add extra nutrients and a second round of yeast additions mid-way to help finish. It was an open top fermentation, yes in terms of the percentage of ABV it was the same as my normal wine fermentations, although this was apple based, which was my first time doing so not a lot of experience there.
In terms of aroma and flavor, I did not notice anything when the fermented cider was finished or distilled. With that said once distilled I did my normal cuts, also the final product was destinated to be a brandy liqueur base so if I was to produce an apple brandy for example, I would have been more careful with the amount of heads added.
Overall, in my opinion, this was successful but it needs further refinement. A better understanding of the fermentation and nutrients and more experiments to figure out a good ratio of heads to fermented mash, although the links that @bostonapothecary shared are a good resource.