I've tried to keep a steady warm temp in the bedroom and closet area to help on the long ferment of a cranberry ale, but the wife has turned the heater off at times. Is the haze natural to those re-fermenting beer with fruit? Is it safe?
Was the fruit pasteurized prior to pitching? It is very possible you have some wild yeast which lives on the fruit continuing to ferment in the beer. If that's the case, give it a year or two and you will probably have something really special.
Wild yeast isn't the same as an infection. That's what did the job till microscopes came along & folks figured it all out. but you'll have to keep an eye out for infection too. And pasteurization happens at 160-170F.
Everything works if ya let it-Roady(meatloaf)