I'm a newbie to winemaking and this forum, so any help would be appreciated. I searched the forum but didn't find anyone with my particular issue, so I'm posting. I made my first batch of wine from grapes last year. I used about 1/2 muscadine grapes and 1/2 with red grapes from the store to make a 3 gallon batch. The muscadine grapes were frozen, and the red grapes from the store were fresh. I started by straining with cheesecloth, but it took forever and was leaving a lot juice behind, so I switched to a normal crank-style food presser, which was faster and did much better at extracting the juice. I used a yeast and all the additives recommended by the local wine making shop and everything went fine, but it never clarified even after 1 month of sitting. I added gelatin and let it sit for another two weeks and then bottled and let it sit for another month, but it never clarified. The wine tasted OK. It was a bit sour, but the main thing I didn't like it that it was very viscous--it seems to me the pulp from the grapes never settled out. Is that what happened, and if so, how do I prevent that?