A cloudy wine can still taste great, but a clear wine looks professional. Here is how to get crystal clarity.
A clear, bright wine is the hallmark of good winemaking. While a hazy wine isn't necessarily a problem in terms of taste, clarity is a sign that fermentation is complete, the wine is stable, and it's ready to bottle. Here's how to achieve it.
Most wines will clear naturally if left long enough in a cool place. After fermentation completes, move your demijohn somewhere cool (10–15°C) for 4–8 weeks. The yeast and debris will slowly compact at the bottom. Rack off carefully and repeat.
Always add pectolase to fruit wines at the beginning of fermentation. It breaks down the pectin in fruit that causes persistent haze. Add 1 teaspoon per 4.5 litres to your must before fermentation. It's much harder to treat pectin haze after the fact.
A natural clay that's excellent for removing protein haze. Mix 1 teaspoon of bentonite powder with a little hot water into a smooth paste, then add to the wine and stir. The clay particles attract protein molecules and drag them to the bottom. Rack off after 2–4 weeks.
Bentonite is suitable for vegetarians and vegans.
Animal-derived finings that work by attracting tannin-protein complexes and dragging them out of suspension. Very effective in red wines. Not suitable for vegans. Use according to packet instructions.
A commercial fining agent that works well on persistently cloudy wines. Follow the manufacturer's instructions.
A last resort. Wine filters are available for home use and will produce a brilliantly clear wine. However, filtering can strip some flavour and body, so use only when other methods have failed.
Hold your demijohn up to a light source. A perfectly clear wine will be bright and jewel-like, with no cloudiness. A slight haze is acceptable; obvious cloudiness means more time or fining is needed.
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