Help - Cloudy Pear Wine

Help - Cloudy Pear Wine

Post by Carl Jacque » Fri, 06 Jun 1997 04:00:00



I have made a pear wine that stubbornly refuses to clear.

I used a pectic enzyme before fermentation. I've tried wine finings and
another dose of pectic enzyme but it still refuses to clear.

The wine was made from pears and sultanas by fermenting on the pulp.
Nothing metallic got anywhere near the stuff at any time.

Can anyone help?

 
 
 

Help - Cloudy Pear Wine

Post by Craig Winchel » Sat, 07 Jun 1997 04:00:00


Carl:

Try agar agar in a hot mix, and make sure that you have adequate SO2
(30-45ppm, free).  Agar agar fining can help break down protective
colloids, thereby allowing particulates which were held in suspension to
clear sediment.

Craig Winchell
Drink GAN EDEN Wines!!

 
 
 

Help - Cloudy Pear Wine

Post by Steve McCullou » Sat, 07 Jun 1997 04:00:00


On Thu, 05 Jun 1997 10:18:29 +0100, Carl Jacques

Quote:

>I have made a pear wine that stubbornly refuses to clear.

>I used a pectic enzyme before fermentation. I've tried wine finings and
>another dose of pectic enzyme but it still refuses to clear.

>The wine was made from pears and sultanas by fermenting on the pulp.
>Nothing metallic got anywhere near the stuff at any time.

>Can anyone help?

I, too, have had problems clearing pear (and peach) wine. One method
that workd for me in the winter was placing the whole works outside
for a couple of hours. Cooling by whatever means drops sediment in a
hurry. The other things that have worked for me are isinglas and lots
and lots of waiting. You may just have to put the carboy out of sight
and mind for a couple of months.

Good luck!

Steve

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Help - Cloudy Pear Wine

Post by Don Schill » Sun, 08 Jun 1997 04:00:00


Quote:

>I have made a pear wine that stubbornly refuses to clear.
>I used a pectic enzyme before fermentation. I've tried wine finings and
>another dose of pectic enzyme but it still refuses to clear.
>The wine was made from pears and sultanas by fermenting on the pulp.
>Nothing metallic got anywhere near the stuff at any time.
>Can anyone help?

I made a plum wine that had a great deal of clearing problems.  I
finally used gelatin.  That cleared the haze and dropped it like a
curtain being dropped, very noticable.  1 tablespoon in a half cup
warm water to disolve, then heat to just under boiling.  Mix into the
wine right away and let it work.  Let it set a week or two before
racking.  It will strip tannin, so don't over do or you will have to
add tannin back to the wine.

Don
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if sending a reply
Winemaker, Landlord, Adventurer

 
 
 

Help - Cloudy Pear Wine

Post by Carl Jacque » Tue, 17 Jun 1997 04:00:00


I caved in a bought a wine filter. After a .5 micron pass the wine is
still cloudy. Any further suggestions please?

 
 
 

Help - Cloudy Pear Wine

Post by Sull » Tue, 17 Jun 1997 04:00:00


Quote:

> I caved in a bought a wine filter. After a .5 micron pass the wine is
> still cloudy. Any further suggestions please?

What kind of filter?  A .5 mic "nominal" will let a bunch of bigger
stuff through.  A .5 "absolute" or "high efficiency"  (on the order of
1000 beta) should clean things up pretty well.

-Sully

 
 
 

Help - Cloudy Pear Wine

Post by Don Schill » Wed, 18 Jun 1997 04:00:00


Quote:


>> I caved in a bought a wine filter. After a .5 micron pass the wine is
>> still cloudy. Any further suggestions please?
>What kind of filter?  A .5 mic "nominal" will let a bunch of bigger
>stuff through.  A .5 "absolute" or "high efficiency"  (on the order of
>1000 beta) should clean things up pretty well.

Well, actually even a .5 micron nominal filter should filter most
particles.  The problem may not be particles, but a haze.  A wine
filter will not clear a haze.

You may try using pectic enzyme,  or fining with bentonite, gelatin or
egg white for example.

Don
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if sending a reply
Winemaker, Landlord, Adventurer