Clarifying After Bottling?

[Erik the Awful]

I have a batch of "Freezer Punch" wine that I bottled back in June. I'd had it in secondary for four months and I wasn't getting much sediment when racking, so I went ahead and bottled it. I hadn't advanced to using any clarifying agents at the time, and it's opaque. I was hoping that with time it would clarify. It's eight months later and it's still cloudy.

Do I put it back in a bucket for a week with some sparkolloid, rebottle, and hope it doesn't spoil?
Do I add a pinch of sparkolloid to each bottle and rebottle in a week?
Or do I just set it aside for a couple years and hope it eventually clears?

Alternatively, it's well below freezing this week, should I set the bottles in the garage (about 35*F) to see if they'll cold-crash and clear up?

 

[Yooper]

If it hasn’t cleared by now, it’s probably a pectin haze or a starchy haze of some short and won’t clear. I wouldn’t use sparkelloid or something like that, as it still won’t clear with that if it’s a pectin haze.

 

[Erik the Awful]

So, is a double-shot of pectic enzyme in order? Should I carefully pour the four gallons of wine back into a clean fermentation bucket and add 4 tsp of pectic enzyme, and then wait a month to check and possibly re-bottle?
https://blog.eckraus.com/clear-pectin-haze-pectic-enzyme