I've had a lot of trouble with this one right from the get-go so I
imagine it'll end up being a wine like none other. My current
vexation is a pectin haze. I let gravity pull it to the bottom
quarter of a 6l carboy over a few months. A couple weeks ago I
carefully racked it into 5l carboy leaving most of the haze behind and
fined with gelatin/kieselsol. Most of the carboy is appears crystal
clear but the lower 1/5 has the same pectin haze. By contrast, the
same procedure in my apricot wine has produced a clear wine with a
very compact sediment. Did I not use enough pectinase to begin with?
I followed the recipe. Any idea what to do now?

Thanks,

Jim