A scuppernong is a white muscadine (green grape), isn;t it? If so, egg white
may not be the way to go. Egg white (albumen) is typically used to reduce
tannins in red wine. The cloudiness you are getting might be better cleared
by something like Bentonite.



> 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