Hello, my name is david and my sister and i started apple wine in november (first batch ever), we are nervous, it seems that the ferment went well started at 1.085sg. the first rack was a little late do to a hunting trip,(1.030). But, it also seems everything is ok, the wine cleared very nice in about 1.5 months. I racked three times in that period. no campden added at racking but, 5 tabs before yeast. the ferment seemed to slow greatly, so, i brought it into the house basement 65deg. 5 deg. warmer than in the shop. ferment picked up a little, then stopped. I racked onto 5 crushed campden tabs in a clean carboy and the wine immeadiatly clouded and won't go away is this normal?