Well, the "best" solution is to cure whatever is causing the haze, if you think about what might be the problem. Sometimes, in fruit wines/mead, it's a pectin haze and that's fixed by pectic enyzme. Sometimes chilling the carboy helps.
If in doubt as to why it isn't clearing, I recommend Jackkeller's website for the rationale behind which fining to use:
It is assumed the wine will fall clear on its own within six months and perhaps another three rackings. Almost all wines will, but some may need help. Help means either cold settling or fining. It does not mean filtering, as only clear wines should be filtered. Filtering a cloudy or hazy wine will almost always clog the filters prematurely and could burn out a filter's pump.
Generally, fining agents work because they possess one charge (positive or negative) and the cloudiness is caused by something that possesses the opposite charge. Opposites attract, creating larger (and heavier) particulates, which fall into the lees. If you use the wrong fining agent, it will repel the particulate and serve no purpose. Indeed, it could exacerbate the problem.
The best -- meaning the most useful -- general fining agents are (in my opinion) Bentonite, Kieselsol, Chitosan, and Gelatin. The first two are negatively charged particles that are useful in removing proteins and some metallic compounds. The latter two are positively charged and useful in removing tannin, phenols, anthrocyanins, yeast cells, and bacteria -- all of which are negatively charged. Casein and Sparkolloid are also useful and fairly common finings. Both are positively charged agents. There are at least a couple of products out there that are two-part clarifiers. They contain both positive and negative charged finings, so if you really aren't sure what is causing the problem and you've tried pectic enzyme without success, these products will usually work. In fact, I've never had one not work for me. The one I've used most often is a product is called Super Kleer K-C, a liquid, whose fining agents are Kieselsol and Chitosan (the "K-C" in the name). One 150-ml dose will treat 6 gallons of wine. Ten days later you rack the wine and, if desired, filter it at that time.
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