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Do you make wine at home, but the drink is still cloudy? The clarification of wine does not have to be difficult. We reveal the secrets of filtering wine in a homemade way. Where do you make mistakes and how to avoid them? Check how to clarify wine like a specialist from the best vineyard.

The combination of fruit pulp with yeast and sugar begins the process of fermenting homemade wine. Yeast absorbs sugar, and escaping carbon dioxide increases the alcohol content. The gas should be discharged using a suction pump. At the very beginning, carbon dioxide comes out very quickly, and after a few days it slows down a bit.

Lower amount of sugar in the batch causes the alcohol content to increase at a dizzying pace. Yeasts die, and the fermentation process is prolonged when the alcohol content is around 17%. Well prepared wine is clarified without additional resources, and the strength of gravity allows the suspension to fall to the bottom. This process is not always correct. What do you have to do then?

Causes of cloudiness of wine

In the wine there are more positively or negatively charged particles that are polarized. If we combine positive and negative particles, they will submit to the force of gravity and fall in the form of sediment to the bottom. Another cause of cloudiness is the content of polyphenols - organic compounds. In order not to make the whole work in vain, this information should be taken into account at the initial stage of work.

Put the cloudy wine from the sludge into the new vessel using a special suction hose. Bypass them using the fermentation tube and filtration bag. Repeat the whole process until the liquor is clear. Sometimes, however, cleaning the wine from the slurries is not enough and the drink stays opaque. The blame for this is too much tannin and protein. Then the clarification of the house wine must look different.

Methods for clarifying homemade wine

The gravity filtration is definitely the longest. Wait until the batch falls off. This method is long and can last up to several weeks. Many winemakers even find it extremely impractical. They prefer the use of bentonite. The substance based on sodium and potassium must be soaked in water at least 24 hours before adding to the wine. It works within a few days, although in individual cases the whole process takes several weeks. The disadvantage of using bentonite is a large number of sludge that arises when clarifying the wine.

The use of agents such as silica sol, kieselsol or chitosan is an instant method. The batch becomes cloudy during the day. If you intend to quickly prepare wine for consumption, you must, however, set yourself to incur significant costs. Although the agents work very quickly, the small sachets are relatively expensive.

Enthusiasts of traditional methods of making wine at home prefer natural ways to speed up the clarification process. For example, they use enzymes, milk or egg white. You can also reach for gelatine or agar. Gelatine works best with clarifying red wines. Due to the addition of gelatin, the molecules combine into larger agglomerations and sink to the bottom. By the way, the taste of wine also improves.


The clarification process requires the use of trial and error. Whether the product will work on our wine, we find out on a small sample of the drink. If the result is successful, we can apply the substance in the rest of the wine. You should try to the effect. This is the only way you can enjoy the delicious taste of your own wine at the end.

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