This is the second time I have tried to make wine from scuppernongs and both
times it has been extremely cloudy. I fined it with egg white and got
quite a bit of sediment, but still have the cloud problem. Is there
anything, that I can use to clarify it?

Also, this is a very small batch, just over 3 liters, so I do not want to go
to any expense, which I think is understandable.

Thanks

Deb