If you start with juice and not cider it will help. If you heat you may cause yourself more issues that not heating. Pectin is in all fruits, different concentrations for different fruits. Heating a juice will cause cause some of the pectin to solidify and create a haze or cloudiness. I have used pectic enzyme for years but if you don't want to use it then you may be bulk aging for a long time. Aging will remove the cloudiness but it may take awhile.
Once I rack into the secondary I then will rack every 30 days until it is crystal clear. The longest I leave anything on the lees is 6 weeks, with Lalvin D47, as it starts getting a spicy flavor. Be careful of this however as it can go from spicy to bitter very quick.
Malolactic ferm removes acid. I don't care for this personally as it removes the flavor for my taste. Kind of like drinking watered down apple juice. There are several articles on the net concerning malolactic ferm. Just read up on the yeast your using. some are not compatible with concurrent malolactic ferms.
Lost Knight Cellers
In the Carboy:
Roman Raisin Wine
Apple Wine (15% abv)
Elder Flower Wine
Blue moon Clone