I have 4 litres of white grape juice in a demijohn with 350g of sugar and a spoonful of wine yeast+nutrient.
It's not quite finished fermenting yet and it's very very cloudy.
As I have pectolase should I add some? Or will it clear itself out?
I always add pectolase, usually at the beginning. It doesn't do any harm, and is usually needed to avoid pectic haze, which is a risk with almost any fruit. Add a little more than the tub says at this late stage, and keep it at the specified temperature for 8 hours or so.
It'll clear itself out naturally, but if you wanna clear it faster just add some wine finings once it's finished fermenting.
whatever you do it'll be grand
Bentonite would be grand too if you have it, also great for beer which I didnt realise until my last batch. Will add bentonite at 1st racking in 1 week