Berry/Cherry/Fruit Brandies - controlling the must?

[distiller_dresden]

Hi all you stillers!

I'm planning a big mixed up kitchen sink brandy, recipe draft:
1.25 gallons apple brandy backset
.5 gallon pear juice concentrate
1 gallon 100% juice white grape peach
.5 gallon 100% juice pineapple juice
1 gallon 100% juice organic peach mango
1 gallon water
6 lbs frozen bluberries
8 lbs frozen black cherries
6 lbs frozen peaches
4 lbs frozen mangoes
1 lb Lyle's Golden Treacle
1 lb Lyle's Black Treacle
2 lb homemade invert sugar

May or may not use the invert sugars (includes the Lyle's, which are also inverts). My question is, I know you have to pulp the fruit to get best results. How does everyone control that pulp in your wash when it's time to get cleared wash off to still it? This would also apply to all grain mashes, when you have all that husks of corn and smashed barley in the bottom of the ferment vessel. I know one option would be doing it like a beer brewer and doing that rinse thing or what have you, I don't know about that...

Anyone ever tried using a really big one of those white 'brew bags' in their ferment mash vessel, just leave it like a bag in a trash can, then when everything is done fermenting off and a couple days before you're ready to drain off wash to still, you pull the bag and hang it over there to let it drain off. Then let the mash container sit and settle out the yeast again, and in a couple days you're ready to take off your cleared wash. What other options? I'm curious what you folks have come up with or suggest?