Fruit wash/Brandy (to age?)

[distiller_dresden]

So here's what I got!

I am making a brandy, as follows:
5 gallons distilled water
4 lbs dark brown sugar / 5 lbs white sugar / 2.5 lbs honey *these are all my sugar options on hand
DADY distillers yeast
Fermax yeast nutrient
pectic enzyme powder
10lbs frozen blueberries (which I'll thaw the fruit first)
10lbs frozen cherries
lime juice (2 tbsp for the mash-in)


I have a 5 gallon copper pot still, a thumper, and that into my worm. My pot still arm angles down about 10-15 degrees into my thumper. I have a propane burner, and I use a steel plate between my pot and the burner for a bit of indirect heat and to not scorch my nice copper pot.

Wondering, use the brown sugar, it was just my idea because (I'm new to all this) I was thinking I'd get a richer flavor out of it with the molasses, yes or no? I really would like to get a GREAT fruit flavor with this, and I have 2lbs of charred French oak chips to age on once I'm distilled and cut...

Would I be better off with only white sugar? Or half or a mix of white and honey? What does honey do/add to a run, I am guessing some nutrients, or no?

Can you give me info about that 'cap' as far as 'mold' or mixing if necessary while it's fermenting, is that necessary??

Could I run fruit only, or would that not yield me a high enough ABV? I'm looking to filter and run my result (after 7-10 days, maybe two weeks, after my must has dropped) through the still without racking or a second fermentation. I think with allowing it to settle after I siphon off the clear and then cheesecloth that before I run it, I'll be golden/no yeast worries, right?

I also have a 50lb bag of cracked corn on hand for making corn whiskey. Would the addition of any corn without sugar, or corn with sugar, be beneficial or negative to my goal to making a rich fruit-flavored brandy?

I am a sponge for knowledge, looking to absorb and freely admitting I don't know, so be gentle. If I've said something sacrilege, let me know! Looking forward to hearing from the community.