... how clear should one expect to get home made wines ???

The gooseberry and the rhubarb are both clear but not like coloured glass if you know what I mean

... what do I need to do ???

erm......either (I think)

rack them off of the sediment and see if they start 'plopping' again
or............
taste them and if you like them add a crushed campden tablet (that will kill the yeast and thus prevent explosions in the bottle.
or.........
you can buy clearing powder and cheat

Well it's all done 'plopping' been racked off twice but is still a bit on the cloudy side ... tastes nice though if a little on the sweet side for me

If it is a little on the sweet side and is too strong to ferment out any more sugar (and the remaining sugar is of the fermentable type (more than likely unless sweeteners have been added)) and the yeast is still alive, then the must can be watered down a little bit and the fermentation restarted to dry the wine out a little bit. If the yeast is no longer active, fresh stuff can be added.

Bring it to bash Flo and we'll do some tasting

Do any of you use a hydrometre? What should a good reading be and if it's not what it should be how do you correct it ??

re clearing wines - I put mine out on the back yard - this cold weather helps to clear - don't know why but it does

ooooooooooo might try that with the plum wine, its very very cloudy because I didn't have any wotitsname, you know, oh flippin heck whats it called

pectin enzyme.........thats the stuff