I've just made my very first batch of wine from an old recipe using Luisa Plums, which came from my garden. Everything went well and after 5/6 weeks everything stopped fermenting. I waited another week, (just to check it had stopped), then I racked it into another DemiJohn. Today, (a few weeks later) there's no sediment but it's still slightly cloudy. I tasted it and it's very sweet - a cross between sweet wine & sherry. My questions...it's still cloudy so what do I do next? I live in a sub-tropical climate so it's quite warm. My 'recipe book' says to put it in a cooler room. If this is the case then how long do i leave it to clear now that it has stopped fermenting?