I am keen to make use of some of the interesting edibles available, to turn them into wine. My father was an avid amateur wine maker, winning many trophies in shows, and such. But I am interested in making wine, as simply as possible, without having to study, or master chemistry. Last year I harvested a load of damsons, and they were at peak ripeness, lovely and sweet. I thought, it's time to have ago at wine. I wanted to make it the way grape wine has been made for hundreds, if not thousands of years, without chemists' cocktails of immediate answers. There is something to be had with the mystery. So the experiment consisted of one ingredient, damsons, in a fermenter, mashed up, with seeds and all. Yesterday I opened it up, and the aroma was delicious. Though I have tried the unfiltered clouded liquid, and it is not hardly as alcoholic as it smells, but more so, it lacks body, and needs clearing. I am in no rush. I expect I need to filter it, and leave to rack. Or filter, then add sugar to add alcohol, and then rack. How can I clear it l, without adding anything? Racking and racking amore? Any advise ia appreciated, thank you.