Yes, scuppernong is a white muscadine.

Pectic enzyme may help. I always add it to non-grape wines, and some
times to grape wines to clear pectin haze. At the very least it won't
hurt.

Bryan


On Mon, 23 Oct 2006 23:10:44 GMT, "Ric" > wrote:

>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
>