Wine is a popular beverage that many people enjoy, but it can be challenging to make. If your wine has turned out cloudy, don’t worry. There are several ways to clear the cloudiness and get back on track with your winemaking project.
Some of the ways through which you can clear up your cloudy wines are:
One of these methods involves adding bentonite to the wine. Bentonite removes negatively charged participles and drops them to the bottom, allowing you to rack your wine off the sediment. It’s essential not only for taste reasons but also because if there is too much sediment in your finished product, it could affect how long it lasts before spoiling and its overall shelf life after bottling.
Skim milk is one of the most effective fining agents used in winemaking. It’s made from cow’s milk, and it contains proteins that can bind to particles in your wine. When these proteins are added to the wine, they will settle at the bottom of your container and remove any cloudiness or haziness.
Gelatin is a positively charged fining agent for wine and beer. You can use gelatin to clear your cloudy wines or beers by adding it directly into your fermenter or secondary fermentation vessel at any time after primary fermentation has been completed. The recommended dosage is 1/2 tsp per gallon (1 tsp per 5 gallons).
Egg whites are also used to remove harsh phenolic compounds in red wines and make them soft and supple. Just add an egg white to your wine bottle before corking it up again. Then you have to wait overnight as the protein binds with more extensive polymeric materials in your wine. The result is a softer, more supple wine that tastes great.
With these tricks, you can turn even the most unappealing bottles of red or white back into something delicious again. Don’t waste another drop of good wine when these simple solutions are right at your fingertips.