I'd use pectic enzyme with that fruit, but I'd also freeze, thaw, refreeze & rethaw those berries. It helps in juice & flavour extraction, it also helps the enzyme to break down the cell walls. I think I'd leave it on the fruit much longer than just a few days though, more like a month, but that's just me. You might consider sulfiting at this point, both to sanitize the fruit and to protect your mead from oxidation. Regards, GF.