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Different types of fruit contain differing levels of pectin, which cause haze. One option, and perhaps the preferred option for both commercial and homebrewers, is to use pectic enzyme (more formally called [https://en.wikipedia.org/wiki/Pectinase pectinase]). Pectic enzyme is available from brewing supply retailers, and is available in both powdered and liquid format. The liquid format tends to be easier to use, and requires less of it to work. Add the pectic enzyme when adding the fruit (before re-fermentation of the fruit) if possible, but the pectic enzyme can be added after the fruit ferments as well. Pectic enzyme is sensitive to ethyl alcohol, so a 50-100% increase in the dosage that the manufacturer recommends may be needed when adding it to an alcoholic beverage. Using this much pectic enzyme should not contribute a flavor difference or impact the health safety of the beer. The beer should clear in a matter of weeks at the most <ref name="MTF_Haze">[https://www.facebook.com/groups/MilkTheFunk/permalink/1285510701477141/?comment_id=1285524264809118&reply_comment_id=1285545981473613&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with James Sites and Nick Moench on MTF. 04/15/2016.]</ref>. Some brewers believe that the use of pectinase also helps improve the quality of the fruit flavor <ref name="Loijos_Sites"></ref>.

Another option is to try to use [https://bsgcraftbrewing.com/biofine-clear-1-l BSG Biofine® Clear] after the beer has fully extracted the fruit. Be sure to cold crash the beer down as close to 0°C as possible when using this product. Use a higher dosage if the beer is not clarifying. This product should produce clear beer in most circumstances, however , there have been reports of it not clearing up pectic haze <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1285510701477141/?comment_id=1285527084808836&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Ehren Schmidt and Daniel Addey Jibb on MTF. 04/16/2016.]</ref>. See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/2395599950468205/ MTF thread on mixing fruit wine with sour beers, which creates a oddly thick protein precipitation effect, possibly due to ellagitannins.]