I made an apple wine a little while back (probably three months). I
racked it twice, and when I shine a flashlight through it, the beam of
light is still very much visible.

This presumably means if I bottled it I'll end up with crap in the
bottoms of my bottles.

I added pectic enzyme already, so I'd think it's either yeast still in
suspension, or just misc junk. (I used Lavlin EC1118 ["Champagne
yeast", iirc.])

As this is a white wine being made from apples and all, I'd think I
should cold stabilize it first before fining? (I don't have a fridge
to do so, so letting it sit in my unheated basement in the coming
winter months would be how I'd probably do it.)

Should I chill it first? And if so (or not too, I guess) what should I
clarify it with? (Preferably not eggs or cow blood...)