Had a dose of Peptic Enzyme at the start of fermentation and another dose between the Sparkloid and the Bentonite, and stirred the heck out of it at all additions. Always am sure of adding Peptic Enzyme as 'they' [people/books] say that steam pasteurization will set peptic haze....hadn't had a problem with other fruits till this one....maybe had been lucky till now. The apple, raspberry, strawberry, rhubarb, blackberry, blueberry, grape, chokecherry, crabapple etc. wines have all cleared within a couple weeks....no pulp in the must, so that must help, start with clear pure juices, always add WineExpert gape concentrates too, except for in the apple wines. Friends make Plum wine and theirs is always cloudy, they said it clears, but I think only when they chill the bottles in the fridge....hence...cold stabilization. I am going to rack it and watch it for awhile....then bottle and dispose of it in a royal way.... by drinking it. It was tasty, at least before we put it outside. Being as the temps will be 18*F by Tuesday I will leave it out there till then, see if it will settle any more.What a wonderful Natural Resource the great outdoors is....when the temperature fluctuates like this....could this be the +positive & the -negative of nature?????