Generally speaking, after wine is made, it will slowly and naturally clarify after standing at a suitable temperature. However, due to poor fermentation (natural fermentation without yeast), there are still many sugars that cannot be fermented. This wine tastes sweet, because sugar will react with other ingredients of the wine, leading to natural clarification. Of course, the wine brewed in this way has always been turbid. The solution is: first, add yeast to make the sugar ferment completely, which is convenient for clarification, and then add wine clarifier to make the wine clarify quickly. You can use a special clarifier for wine, which can make wine clear quickly in 3-4 days. The dosage is 0. 1% of the original juice, that is, 1 g clarifier is added per liter of wine, which is not only environmentally friendly and safe, but also saves the trouble of natural clarification, and the cost performance is quite high.

At present, there are institutions that provide complete sets of equipment, tools, raw and auxiliary materials and technologies for homebrew lovers, such as the national chain Youyou Homebrewed Red Wine Shop.

The following is a blog of a professional who is very helpful to homemade wine, which is worth referring to: