Clearing plum wine

Hello. I hope someone can indulge a complete beginner and help me out with a few questions on some plum wine I've recently made.

1) The fermentation finished about three weeks ago. I've racked the wine three times since and now, although I'm getting very little sediment at the bottom of the container, the wine is still very cloudy. What would be the best way to clear it? I've tried pectolase, both before fermentation started and also a bit afterwards. I've also added a small quanbreasty of bentonite. Is there anything I've missed-done wrong or am I just being impatient? 2) I made about 22 litres and the liquid is in a large carboy which could hold maybe another 10 litres or so. Is there any risk to the wine in there being so much air sitting on top of the wine while it clears? The process of racking is adding fresh air ro the carboy. Will this air oxidise the wine or affect its flavour detrimentally? 3) I read that the wine should be fermented in the dark which I complied with. Does it need to remain in the dark while it clears? 4) Does the wine have to be completely clear before I bottle it or does the clearing process continue after bottling?

Thanks, Stephen Stokes.