As I understand it, the pectic enzyme helps with clarity as well as breaking down the fruit, extracting as much as you can from them. When I pulled everything out of primary, there was no color left to the strawberry mush.
You're correct about the mouthfeel from the raisins. I'm excited to see how my variation of Ed's Apfelwein turns out with golden raisins in it.
Primary: 5 gal Joe's Ancient Orange Mead
Secondary: 5.5 gal Apfelwein variation, 1 gal Dandelion Metheglin
Bottled/Aging: Strawberry Wine, Brandon O's Graff