I have 3 gallons of a Plum wine that has been slow to clear. The last time I racked it (4th time) was five weeks ago.
Tonight I used a little pen light to study it closely. The bottom 2 inches of the is quite nice, while the farther up I go it gets murkier and murkier.
The flavor is just heavenly. We will certainly enjoy it, clear or not, but I sure would like to figure out how to get whatever is in there to drop out.
I used 3 tsp of Pectin Enzyme when I started the must, so am I right in thinking it's likely not a pectin haze? What kind of stuff would rise? There' not scum at the top, just a greater density of cloudiness.