I have an orange juice wine in the same cloudy condition. Tried milk at 3 drops per gallon, that is what I read. It produced zero change, in both clairity and wine condition. Don't sweat the milk, the yeast will eat most of the milk and the alchol should handle any spoilage, assuming like me, you only put in a few drops per gallon. I have no pectin enzyme either and am really just tempted to bottle it cloudy to free up the carboy. This one has about 3 months and has already been racked off of about 4 inches of lees.