I accidently put sure-gel in the wine instead of the jelly that I was making at the same time. The must became thick and weird. I have added pectin enzyme to the point where is is liquid but heavy and has an slimy texture. It is also quite hazy. It has been 3 months since starting the wine. The taste is not bad but the texture definately is undesireable. Any ideas on how I can save this 5 gallon batch?