was reading the following on a website today and thought of you and your question.
Pectin haze. Test for pectin haze by adding four parts of methylated spirit to one part of wine, mixing and leaving for thirty minutes. The formation of clots, strings or jelly indicates pectin in the wine. Remedy: Add a liquid pectic enzyme, 1/2 fl oz per gallon (40 ml, per 4.5 litres) and leave until clear. Siphon off the sediment if necessary.
Lactic acid bacteria infection. This produces a thick, slimy or oily appearance. Remedy: Add two Campden tablets per gallon (4.5 litres), vigorously beat the wine with a spoon in a bucket and filter.
note the instructions on the pectic enzyme are per GALLON, not per batch.
what you describe possibly sounds similar to the lactic acid infection described in which case you might be hosed.
give it some time and check your pectic enzyme instructions again to make sure you used the correct amount.
with all due respect to yooperbrew who is a moderator, i would humbly suggest that i have never had a large amount of floating yeast or kreusen type material when using montrachet red wine yeast, so to me, that doesn't sound likely. of course, my experience is limited. ;-)