Hi dozer, and welcome. Thanksgiving is about two weeks away. If you started the wine a couple of days ago and the potential ABV was about 12-14% then we are talking about 3 lbs of fermentable sugars in each gallon of must (juice) and while a large enough colony of viable yeast could ferment this in about 10 days (not two or three), your apple wine is not going to clear for months - partly because it will be saturated with CO2 which will keep the fruit particles and yeast cells in suspension and partly because those particles are themselves so small and light that even without any gas to keep them in suspension it will take gravity a long time to force them to drop. What you might do after the specific gravity (AKA density) drops to 1.000 (or lower) which means that the yeast will have eaten all the sugars, is to put your carboy in a fridge. There the cold temperature will tend to force the yeast cells to drop to the bottom and as those cells drop they will push down on particles below them carrying them to the bottom too.
Another possible aid might be to go to your nearest LHBS (local home brew store) and buy some finings. I am not sure if the particles that are making your wine opaque are electrically positively charged or negatively charged or both so you may want to buy finings that are both and add these to your wine. They are designed not to add flavors (assuming you add them in appropriate quantities for the volume of wine you are making) and they will help clear the wine in about 24 hours but most of them need to be added after fermentation is finished and just before you bottle. The exception is bentonite (a clay) which you could add today.
Apples are full of malic acid and malic acid is a harsh acid. Apple wine (or cider) will have a bite because of this acid, but aged apple wine (or cider) tends to have less malic acid because for various reasons the malic acid is transformed into lactic acid and lactic acid is far less harsh. So drinking an apple wine when it is still green is a very different experience from drinking the same wine after 9 months to a year of aging.
Last point: truth is that you can drink any wine or cider or beer from the minute you add yeast to the minute you decide that the drink has over-aged and has become oxidized. There is nothing in the process or the product that will hurt you (all other things being equal), but wine making (and brewing) is a natural process and that natural process like every other natural process takes time. And there is really nothing you can do to shorten that time. Enjoy your apple wine with your friends.. but expecting a pleasurable drink to be ready in two weeks may be much like expecting a five year old child to behave like an adult...