Ooh, do not rest directly on concrete. You need a barrier between carboy and floor.
Also cider is famous for something called 'keeving'. Interesting to see, and read about... http://www.cider.org.uk/keeving.html.
The globs may also be pulp, if you used fresh pressed cider instead of filtered juice. Had you racked the cider before you added the fining agent?
You mentioned adding pectic enzyme, did you add it before you pitched the yeast, or at any time during ferment?
And if you have a 5-gal batch you usually need to add 5 campden tabs (check per gallon instructions on your pkg) plus the sorbate (usually 1/2 tsp per gallon) as you stabilize for backsweetening. You mentioned the addition of one Campden tab....what size is your batch?