My recent batch of pinot gris seems to have difficulty clearing. After
fermentation completed, I allowed the lees to settle then fined with
bentonite and isinglass - these agent were added one right after the
other. After a couple of weeks the wine cleared at cellar temp - about
62 degrees F. I then decided to cold stabilize the wine as well to
minimize handling. Within 24 hrs of placing the wine in my spare frig,
it began to cloud up again. Now after 2 weeks in the frig it's still
cloudy. Any thoughts?

Thanks in advance,
RD