Clarification of homemade wine

Sometimes even if your homemade wine is perfectly ready, it still stays murky. Usually it happens with fruit wines (plum, pear etc.) and in this case wine needs extra clarification. There are various methods, but most popular are: Clarification by adding gelatin and Clarification by adding egg white.

1. Clarification by adding gelatin

The best option for homemade wine clarification.Take 10-15 gr, of gelatine for 100 litres of wine, put it in cold water and leave for 24 hours. Change water each 8-10 hours. Now pour out the water and dissolve bulging gelatine in warm water or in warmed-up wine. Now add this mixture to wine bottle, stir it up and leave for 2-3 weeks after which your wine will become completely clear.

2. Clarification by adding egg white

Take 2-3 eggs for 100 litres of wine, separate the egg whites and carefully beat up. Mix the foam with a bit of wine, stir up and add to wine bottle. Wine will become clear in 2-3 weeks.