Why Is My Home Brew Cloudy? Finings, Pectolase and Patience
Quick answer: Most cloudy home brew is just young. Yeast and fine particles take time to settle, and they settle faster somewhere cool. If it won't clear, fermentation may not have finished, it may still be holding CO2, there may be pectin haze from fruit, or there may be protein haze. Two-part finings (A then B) or bentonite clear most wines, beer finings clear beer, and pectolase prevents pectin haze if you add it before fermentation.
A hazy brew is rarely ruined. It just hasn't finished clearing yet. Start by working out why it's cloudy, because the fix depends on the cause.
Common causes and what to do
| Cause | Signs | Fix |
|---|---|---|
| Still fermenting | Hydrometer reading still falling | Wait. Don't add finings until two readings match |
| Dissolved CO2 (wine) | Fizzes when stirred, particles won't settle | Degas by stirring hard until the bubbles stop |
| Yeast in suspension | General milky haze | Time somewhere cool, or add finings |
| Protein haze | Persistent haze in wine or cider | Bentonite |
| Pectin haze (fruit wines) | Won't clear with finings | Pectolase. Prevention works best |
Step 1: be patient, and make sure it's finished
If you add finings while the yeast is still producing CO2, the rising gas keeps particles suspended. Wait until your hydrometer readings stop changing. For wine, degas thoroughly first. Leaving the brew somewhere cool and undisturbed for a few days often clears it on its own.
Step 2: use the right finings
Two-part wine finings
Young's Wine Finings come as two sachets. Part A (kieselsol/silica) goes in first and binds to the particles. After an hour, part B (chitosan) makes them clump together and sink. Always add A first, then B. Most wines clear within 24 to 48 hours.
Bentonite
Bentonite is a natural clay that absorbs haze-forming proteins and drags them to the bottom. It's vegan. Mix 1 teaspoon per gallon into 100ml of boiling water to make a paste, let it cool, then stir it in. Don't use more than 1g per litre, because too much can strip aroma and flavour.
Beer finings
For beer, choose from products like Young's Beer Finings, Starbrite or Harris Beer Brite. See our guide to clearing cloudy beer for more.
Step 3: stop pectin haze before it starts
Fruit contains pectin, which can leave a haze that finings won't shift. Pectolase is an enzyme that breaks pectin down. Add 1 level teaspoon per gallon to the must before fermentation, or 2 teaspoons for boiled or heated fruit. Never add it to hot must, because heat destroys the enzyme. Don't add it at the same time as bentonite either, as bentonite stops it working.
A quick test for pectin haze: mix a little wine with methylated spirit. If it forms strings or clots, pectin is the cause.
Are finings vegan?
Many aren't, so check the source before you buy:
- Chitosan comes from crustaceans. It's in Young's two-part wine finings and Young's Beer Finings.
- Isinglass comes from fish. It's in Harris Beer Brite.
- Gelatine is animal-derived. It's in Young's CLEAR IT.
- Vegan options include bentonite, Starbrite and Mangrove Jack's Liquid Beer Finings.
Our finings comparison covers every product we stock.
Frequently asked questions
How long does it take home brew wine to clear?
With two-part finings, most wines clear in 24 to 48 hours. Bentonite takes around 3 to 7 days. Without finings it can take longer, so keep the wine cool and undisturbed.
Why is my wine still cloudy after finings?
Usually because fermentation hadn't finished, the wine wasn't degassed, or the haze is from pectin. Test for pectin with methylated spirit. If it forms strings or clots, treat with pectolase.
When should I add pectolase?
At the start, before fermentation, and only once any hot fruit has cooled. Heat destroys the enzyme, and bentonite stops it working if you add both together.
Are wine finings vegan?
Not always. Chitosan comes from crustaceans, isinglass from fish and gelatine from animals. Bentonite is a vegan clay fining, and Starbrite is a confirmed vegan beer fining.
Does cloudy home brew taste bad?
Not usually. Haze from yeast or protein mostly affects appearance. Clearing it does give a cleaner-looking glass and less sediment.