Followed Edwort's recipe. It's been 6 weeks and hasn't cleared a bit. I had it at about 68 for 5 weeks and I have since put it in a colder room to try to drop some yeasties out of suspension. Looking at it today I noticed what looked like a cloudy off colored layer of something on top of the yeast cake. My first thought was a bacterial infection so I took a gravity reading and tasted, it's at about .99 and doesn't taste sour. Anyone else see a mystery layer at the bottom of their apfelwein? I tried attaching a pic, hopefully I did it correctly.