Clearing a Plum Melomel

I made a very simple melomel, using wildflower honey and filtered water, no heat method, and not a particularly high OG (1.081), which I fermented completely (SG 1.000) with Wyeast 4632. I then racked it onto about 15 lbs of fresh, chopped plums. It fermented again for a few days. When it was done, I racked it off the fruit into a glass carboy and added some oak spirals while it cleared. When it had the oak character I wanted, which was about five weeks later, I racked again, and added a bentonite slurry, stirring it up several times over the course of a few days, which cleared it some, but not nearly enough. Now I'm suspecting the remaining haze is pectin. I have some pectic enzyme, but I've never used it before. Would it be appropriate now, or is there a better option. Cold crashing? Should I just give it more time? It's been at 55-60 degrees in my basement pretty much since the fruit addition.

Thanks for any advice. I have more details if needed.

I put it in the fridge at 40F. We'll see what happens. I appreciate the input. It tastes wonderful. Just need to get it cleared for a wonderful mead.

You're right about the time. I have a mead tasting coming up though and I was hoping this could be included. I haven't experienced the flavor loss to bentonite, but I've heard others have. I'm pretty well stuck with it though because many other clarifying agents are derived from shellfish. Allergies. I appreciate the feedback. Hoping the cold crash does the trick!

How long should cold crashing take in this situation? It's been a couple of days and I've seen no change at all. How long should I give it in the fridge?

Update. It's been about two weeks. I removed it from the fridge and racked it off the sediment. It had cleared a little bit not nearly enough. I added 1 tsp of the pectic enzyme and mixed. Reading up online I got mixed advice on what temperature the pectic enzyme would work best at and how long it would take to work. I left it out at ambient cellar temp (about 60-63F). Don't see much evidence of clearing. But at this point I'm in for the long haul. How long should this take? Is there any advice specific to the enzyme?