> 2. I used a small hand blender to pulverize the fruit. I didn't go
> at it until it was totally liquified, but I hit it pretty good.
> Previously I've always crushed using utensils like potato mashers,
> etc. Could I have somehow developed the pectin in the fruit by overly
> agitating it?


Yes and yes

You don't need to go that far. Simply dicing up the fruit will give
the yeast plenty of access. I would have at least tried fining the
wine with some gelatin or something before dumping it....