I have read through the replies up to this point. Several things to keep in mind going forward. a) "Cloudy" wine can be caused by fine particulates or something of a chemical nature, like pectin. Filters will remove particulates, but do noting for chemicals. b) Nothing is mentioned about the final gravity. A higher gravity (for example 1.01 to 1.00), will be harder to clear than a lower one, (for example .995 or lower). The reason has to do with the physics of the weight of the particles, if particulates are the problem. Back sweetening will raise the gravity and tougher to clear. c) Pectic enzyme is not as efficient in the presence of alcohol, nor at a lower temperature, say under 70*F. d) If pectin is causing the haze, the longer chain molecules are affecting the light passing through the wine. Pectic enzyme will break down the longer chains of the proteins into smaller ones reducing the haze. e) Pectin enzyme breaks down proteins, Bentonite absorbs and removes proteins, including pectic enzyme, which is a protein. Bentonite also helps with particulates. f) Cold stabilizing can help remove both particulates and proteins.
Knowing the facts helps make an informed decision. Best of luck.
