If the bottom of the carboy is clearer than the top then it is definitely
not settling. If you are sure it is not pectin then I would try superclear.
It is amazing and if it is going to work, you will know it in 24 hours.

Ray

"Barry" > wrote in message
om...
>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.