pectin? but I never heated the fruit

Ken,

I never heated the fruit...
could this pectin just be there even at room temp?

I'm beginning to think that it's kinda still fermenting,,,,

hmmm....

"Ken Vale" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> Emo Funk wrote:
>
> >I'm starting to think now that maybe I should just leave it alone for
awhile
> >longer... maybe it will settle down... I know I want to sparkle it so as
> >long as the yeast don't completely die off, then I can always add a
little
> >bottling sugar later on... Maybe once the fermentation settles down a
little
> >more the chunks will settle and I can rack to a bottling bucket or
another
> >glass carbouy...
> >
>     Did you add pectic enzyme? If you didn't what you might be seeing
> could be chunks of pectin (the stuff that makes jam/jelly thick) that
> have clumped together. I don't know how much pectin is in blueberries
> but I seem to recall that apples have a fair bit. I'm sure you can find
> some resources on the net (or even in old posts on this group) that
> explain the whole pectin thing and what to do about it.
> Ken
>