cloudy wine

I have just brewed two gallons of home made plum wine as an experiment,
Roughly 2 kg of unstoned plums, 2 kg sugar, 9 litres water, yeast, yeast nutrient was the rough recipe.
once fermentation had finished i racked off into another FV. Then add stabiliser then finnings. racked into bottles. the wine was still 'cloudy'. Should i have used pectolase at some point. The wine  tastes fine but is not as clear as i would like. any suggestions? Some of the plums were slightly bruised but not mouldy.

As Alistair says Pectalose should have been added, when the plums went in. Pretty essential in plum wine as they are fairly high in pectin.

Cannot think what can be done now.

Found this that from reading seems to be saying that you can treat the wine with a Pectin Enzyme after fermentation. Wasn't aware of this however, always assumed that it went in with the fruit or during fermentation.

http://winemaking.jackkeller.net/problems.asp

Pectin Haze bit is half way down.

I have always presumed that the enzyme went in at fermentation and could not go afterwards, or was no use going in afterwards. Equally cannot think why it could not unless the enzyme is killed by the alcohol levels present.

If the alcohol level makes no real difference then I suppose the pectolase will do whatever it does to the pectin afterwards. Suppose it is a case of do it at the fermentation stage when everything else gets done and keep it simple.

Will have to remember it in case I get caught out. Always worth a try.