Yes you can provided that sulphite levels
are not overwhelming high, alcohol is at
a normal level (not above 20%) and that the
fermentation has stopped.
It has to be of course a pectic haze
Yeast can stop the working of the enzymes
so that's why the fermentation has to be finished.
I wrote an essay on this in two parts starting at:
Thank you. I added pectic enzyne and the haze is clearing out now. I did not add at the start because I used frozen fruit.
I read your post on pectic enzine and have a good understanding on it now how it works.