I made some apple wine this summer with store purchased 100%...

I made some apple wine this summer with store purchased 100% pure apple juice. I followed a receipt for E.C. Kraus (a good one) and after it cleared, I sweetened it some, added all the correct ingrediants and bottled it. It was clear. Now come December I got some down to give away for Christmas and there is this scummy, milky junk that has floated to the bottom. Do I have a pectin problem, sugar problem or some nasty bacteria? I have tried some and it tastes and smells fine, just looks yucky. Any ideas? Thanks, Becky

apple wine is finicky stuff and I know this from experience. Probably needed a few months more in a carboy before it was bottled. It kind of depends on if you used finings or just used gravity but it's probably ok, unfortunately once in the bottle there is not much you can do.