Sloe ging & Apricot brandy

It could be pectin haze.  You can get that in home-brew wine.

You can buy pectin enzyme to add to wine when it is fermenting, but I've never tried it on infused spirits,  It is cheap to buy so might be worth a go.

Just in case it's useful....  Yesterday I finally got around to decanting last year's apricot brandy, which was very murky!  I added some pectolase (around a quarter of a teaspoon/litre dissolved in a bit of water) and already the sediment is sinking down to the bottom...