clearing crabapplewine

[purplefootbottling]

october2014 I juiced my crabapples and after cooling i added all the correct ingredients including the yeast.After8days i racked it into my carboy. 3 weeks later I racked again and have since racked twice.I have treated it with metabisulphite and potassium sorb ate and clearing agent, but it still remains cloudy and there is a thin film of scum like substance at the top of the carboy. It is sitting in the kitchen at about 73degrees.what can I do?

 

[Deezil]

It sounds like the wine could be still loaded with CO2.

What kind of juicer? If it heated the juice, it could be a starch haze which you'll need to treat with Amalyse

What clearing agent? There are many. Did your correct ingredients happen to include Pectic Enzyme?

The scum on top could be either normal sediment stuck on the surface due to excess CO2, or it could be an infection of one sort or another, but only a picture would give us any shot at knowing.

 

[GreginND]

Agree with Manley. I suspect pectin haze.