In my limited experience (and I'm almost certain to be shot down in flames!) you mix the total output together and then add water down to an acceptable (drinkable) alcohol content. This seems to vary from 55% down to 40%.
There seem to be different opinions on the type of water to use, some just adding tap water, whilst others go for spring water or even bottled water.
My rakia, from grapes, finished at 61% overall and was watered down with spring water to 45%. It tastes good to me but, who knows? Incidentally, it was distilled in a village that had a very upmarket distillery. The still had two condensing chambers, the first over the pot itself (complete with several filters), whilst the second had an outlet where you could float the hydrometer to give a continual reading of output strength. I was advised that, because of the still design, whatever came out at the end could be collected and drunk. I'm not too sure about that one but am OK, so far!!
By the way, if you want colour it comes from either, the barrel it is stored in, or, by adding sticks cut from a log from a mulberry tree.
All Bulgarians seem to think that their own product is the best, which is only natural, I suppose. I have been given stuff that I enjoyed right down to stuff that would strip paint. In the latter case I donate it to the wife to turn it into her Walnut liqueur, very sweet and sticky, but which she will drink, rather than the rakia which she won't!!
The recipe for the Walnut rakia, which I've posted previously:-
1 litre rakia
40 unripe walnuts (the complete, green pod when about the size of a large cherry or damson) Seems ready about late May, early June.
Put all into a large jar and shake daily for 40 days.
All sugar should be dissolved and the end product a very dark green (looks black), slightly sticky liqueur. Strain and bottle.