I have a very similar problem as virtually identical but stale post. After the 1st racking my fermentation appears to be stuck and the cider is very cloudy and will not settle. This is my 9th batch and only one other has gone even remotely bad (it got funky smelling and I got PO'ed and left it in the carboy for 7 years, it made the best cider vinegar I ever tasted). Here's what I did:
200 lbs my own apples pressed, filtered, 13 gal. into 2 6 gal. plastic buckets with 2.5 lbs. clover honey each. 1/8 tsp. tannin / gal. Campden tablets 1/gal. 24 hrs. SG = 1.060 (*all my previous batches have been right around 1.058). Mangrove Jack’s MO2 cider yeast & 6 tsp. Fermax directly onto cider at 24 hrs. Next day blowing out of the airlocks, but the buckets were pretty full. Very active ferm. compared to WLP755. Day 7 SG = 1.000, added malolatcic bacteria (per about 80% of the sugar has been converted). Day 10 bubbling slowed way down (but still pretty active) so racked into 2 5 gal. carboys & 2 1-gal. jugs, very cloudy, not a lot of lees. Day 12 no bubbling, no CO2 smell, just barely settling out. Added 4.5 grams Fermax + 2 grams DAP + 2 tbs. pectic enzyme each per my local homebrew shop. No change on day 12 so a packet of yeast in both & 1/2 packet in jugs. No change day 14, but one of the jugs is pushing a bubble every 90 seconds or so. It's not settling out at all this time.
I'm assuming that my yeast is very dead and something won't let it restart. I don't think it's the alcohol unless MO2 is way less tolerant than 755. I expect it to go to about 0.997 given all my 755 batches went to about 0.995/6. I'm regretting the change to the MO2 but I was shooting for cider just a wee bit sweeter since I used some red apples this time. Am I just being impatient? I suspected the MLB had something to do with but the brew shop says no.