Many people I know just don't like floaties in their drink. There's the pulp in orange juice; at least we know what is floating in there. Then there is the bottle of water someone just took a sip out of, and I think that's the worst. I never minded a little cloudiness in a beer, but wine is really meant to be very clear.
I started out in this brewing endeavor by making beer. I just took a chance and tried some wines and now I've bee hooked. What I have been doing is just putting as little as possible (ingredient wise) into my wines. If I can let the sediment drop, why add something else to do it for me? I've sometimes bottled wines a little too soon and had problems. It looks a lot clearer than it started, the fermentation has stopped, so I bottle it. Then a week or so later I see sediment in all the bottles, and this is why I like to just wait. I've had my pumpkin mead in a carboy for a long time now. I don't even think I can remember how long. It might have been since January. The fermentation is definitely over and it has cleared up very nicely. This, however, is what happened with my watermelon/strawberry wine:
So what is your take on clearing a wine? Have you had better luck using findings or some other method?