If you used pectic enzyme before you pitched the yeast, then the cloudiness is probably yeast that has not yet died. You didn't say. Have you been taking the specific gravity readings? If so, what are they? Eventually the yeast will die and fall to the bottom and you can rack the clear wine off it. This could take weeks or months. When people tell you to do things on a time schedule, they're doing you a disservice. If you're aging it in the carboy, you should add potassium metabisulfite (Campden) and rack every 3 months or so. There are clearing agents that can be used, but I have no experience with them. I've always just waited. Maybe someone will come along and give some advice on them.