Sounds like there may be a lot of ambient yeast and other bits that
simply need time to settle out. But pectic enzymes (especially if added
prior to fermentation) can help a lot.

David


Dr. Deb wrote:
> Thanks for the help. I will pick up some pectic enzyme tomorrow when I am
> in Montgomery.
>
> As for how many times have I racked it, just once. Why (this answers the
> other question), it is only about four (4) weeks old.
>
> Thanks again.
>
> Deb