Wine cloudier after racking!?

[Xzarfna]

Hey there!
I have been making a bunch of "unusual" wines recently. These are the flavors I have on the go:
Banana
Kiwi
Cherry
Prune
Elderflower
Tropical

Now - before racking, 2 of these wines were amazingly clear - the Banana and Kiwi, You could just about read print through them. So, in order to make them perfect i racked them with some bentonite thrown in.
The results are as follows:
Cherry: Was Opaque, now looks like a perfect Red Wine
Prune: Was Opaque - now nearly clear
Banana: Was nearly perfect - now hazy
Kiwi: As Banana
Tropical: Was Opaque, now hazy but transparent.

What could have caused this unusual (Maybe - I'm kinda a rookie) behavior?

All wines were made using 2 litres of juice/pulp mixed, 1kg of sugar and topped up to 4.5l in the demijohn with Cold Water. Champagne yeast was added once the must reached room temp as usual.

 

[Xzarfna]

Update: Kiwi now allows light to pass through but is still hazy, Banana completely opaque - almost grayish colour.. :S

 

[Bluespark]

Why would you throw bentonite into a wine that was already clear?

 

[Xzarfna]

It wasnt entirely clear, I could read text through it but only quite large print.

 

[damdaman]

Racking can easily stir up sediment and put it back into solution. As long as you left most of your lees behind it will settle out again.