[Beast]

Don't worry if you get some pulp into the mix during primary fermentation, it'll settle to the bottom after you stop the daily stirring. When you rack it into secondary, the racking cane should have an attachment on the end that allows you to avoid debris and sediment sitting on the bottom of the carboy/bucket.

I've made wine (mead) with whole fruit before and it works about the same. Sometimes with particularly troublesome batches repeated racking/settling is required to get rid of all the fruit pulp or proteins that are floating around. There's also various 'clarifying agents' such as isinglass, bentonite, etc that grab onto the particulates and make them sink to the bottom. Time works just as well, however, ime/ho.