Good morning all. I started a ginger wine about a month ago and it was taking forever to start to clear. I read on the internet that it could take months to clear . I was impatient. I then asked the internet for a solution and came across an article about using cooked organic egg shells to clear the wine. It has been 2 days since I added the crushed egg shells and I don’t see any clearing. Am I being impatient again, or have I just ruined my wine. Thanks for your time.