Yes on freezing, and peptic acid. Freezing builds up ice crystals in the fruit that helps to break up / cut the cell walls. I also understand that it can also break down the cell walls of wild yeast, and reducing the possibility of them messing around.
Pectin will reduce haze, etc..
I would also treat with some campden tablets to help kill the wild yeast.
Not really sure about an "electric yard mulcher", but hey if it's clean and works for you.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.