I've gotten this far without any assistance, but I do believe I'm stuck now.
I'm making apple wine, and here's a quick overview of what I've done so far:
1) Filled a 5-gallon bucket 3/4ths full with quartered apples, added a gallon of water, 1lb of raisins, and 1tsp of pectic enzyme. Covered for 24 hours, and then added a champagne yeast packet and 1tsp yeast nutrient. Covered for about a week (until the airlock stopped bubbling).
2) Strained all the liquid from bucket into a 3-gallon carboy. About 1.5 gallons of liquid total. Added 3 lbs of sugar into the carboy and stirred to mix. Fit with airlock/bung, and left for two weeks (until the airlock stopped bubbling).
3) Racked to remove an inch of sediment at the bottom using a syphon. Added 2 crushed campden tables. Fit with airlock/bung, and left for three weeks. (The airlock never bubbled again after step two)
4) Racked again to remove a half-inch of sediment at the bottom using a syphon. Fit with airlock/bung, and left for another 7 weeks.
My carboy has been sitting there for 7 weeks since the last racking, there is no sediment at the bottom, but the liquid is still not clear. It looks like apple juice.
What should I do? This is my first ever attempt, so any advice whatsoever is appreciated. Feel free to explain it to me like I'm a 4 year old.
I followed this course of action loosely from a recipe I found online. One thing that concerns me is that I've read you shouldn't have any air in your carboy (my carboy is only half full), but I've also read that it shouldn't really hurt it that much. It doesn't smell like vinegar, so I don't think that's my problem...