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.