Problem with Pear wine that will not clear

Problem with Pear wine that will not clear

Post by Richa » Tue, 13 Jan 1998 04:00:00



I made some pear wine using the recipe found in "The Art of Making
Wine" by Anderson and Hull, usually a fairly reliable source.  After
fermentation and several rackings, I tried to clarify with sparkaloid,
but the cloudiness would not disappear.  The recipe called for
pectinase, which I used during the primary fermentation.  I had
experienced a problem similar to this with muscadine grape wine which
did not call for pectinase,  which I cured by adding additional
pectinase and letting it sit for a while.  I tried this on the pear
wine, and after an additional three months of sitting, it is still
just as cloudy.

Any help that anyone can offer will be appreciated.  I have six
gallons of this stuff, and I can't use that much cooking wine.

 
 
 

Problem with Pear wine that will not clear

Post by Jack Blackford, Ph » Tue, 13 Jan 1998 04:00:00


Richard, do the iodine test, add a drop of iodine to a few drops of your
wine in a white saucer, if you get a bluish tint or precipitate it could
be a starch haze and amylase needs to be added.  I am note sure if the
amylase would work in the final wine due to the ***???

Good Luck

Blackberry Jack

Quote:

> I made some pear wine using the recipe found in "The Art of Making
> Wine" by Anderson and Hull, usually a fairly reliable source.  After
> fermentation and several rackings, I tried to clarify with sparkaloid,
> but the cloudiness would not disappear.  The recipe called for
> pectinase, which I used during the primary fermentation.  I had
> experienced a problem similar to this with muscadine grape wine which
> did not call for pectinase,  which I cured by adding additional
> pectinase and letting it sit for a while.  I tried this on the pear
> wine, and after an additional three months of sitting, it is still
> just as cloudy.

> Any help that anyone can offer will be appreciated.  I have six
> gallons of this stuff, and I can't use that much cooking wine.


 
 
 

Problem with Pear wine that will not clear

Post by GREATFE » Tue, 13 Jan 1998 04:00:00


I would guess that you had some unripe pears in the mix, which are not only
loaded with pectin, but also contain some starch. I have cleared cloudy starchy
banana wines with Koji - fungal alpha amylase - and diastase would work as
well. You'll find this on the beer side of your local shop.

Try small test batches to determine the dosage, and try some more pectinol as
well. The strengths of pectin enzymes can vary enormously, it is partially
deactivated by ***, and more may just do the job.

Jay Conner
Greatferm

 
 
 

Problem with Pear wine that will not clear

Post by Dan Parke » Thu, 15 Jan 1998 04:00:00


Quote:

> I made some pear wine using the recipe found in "The Art of Making
> Wine" by Anderson and Hull, usually a fairly reliable source.  After
> fermentation and several rackings, I tried to clarify with sparkaloid,
> but the cloudiness would not disappear.  The recipe called for
> pectinase, which I used during the primary fermentation.  I had
> experienced a problem similar to this with muscadine grape wine which
> did not call for pectinase,  which I cured by adding additional
> pectinase and letting it sit for a while.  I tried this on the pear
> wine, and after an additional three months of sitting, it is still
> just as cloudy.

> Any help that anyone can offer will be appreciated.  I have six
> gallons of this stuff, and I can't use that much cooking wine.

I had the exact same problem with a batch of peach wine a few months
ago.  While I never isolated the cause nor was I able to remedy the
situation, it did not appear to adversely impact the non-aesthetic
qualities of the wine.  It smelled like spiked peaches and tasted just
fine.  So long as you're not entering your pear wine in a competition or
trying to impress someone you may well find that it is a perfectly
enjoyable little country wine.

Dan

--
-- "If food is the body of good living, wine is its soul"
--
--   Clifton Fadiman, American editor and writer.
--   1904-?
--

 
 
 

Problem with Pear wine that will not clear

Post by B. Coene » Thu, 15 Jan 1998 04:00:00


Perhaps you need to remove the pectin. One non-chemical way to do this is
add gelatin. Just sprinkle it on top. It will form long strings as it
filters down and will remove the cloudiness if caused by pectin. I've had
real good luck with this method.
Barb

Quote:

>... and after an additional three months of sitting, it is still
>just as cloudy.

>Any help that anyone can offer will be appreciated.  I have six
>gallons of this stuff, and I can't use that much cooking wine.

 
 
 

Problem with Pear wine that will not clear

Post by Bryan Caspe » Thu, 15 Jan 1998 04:00:00


Pectin Haze

Pectin Haze can be eliminated completely by adding pectic enzyme to your must. If pectin
haze is suspected, add one tablespoon of the wine to 3 tablespoons of methylated spirit.
If a clotty gelatin appears in the mix, pectic is present. You will need to add pectic
enzyme to the wine and continue storage for a few days before racking.

Protein Haze

Wine produced with a large quantity of fruit can end up with a protein haze. Protein haze
can be cleared by cold stabilizing. If this does not work, a small amount of bentonite ( 1
g. per gallon ) should solve the problem. Gelatin or tannin fining may be required if the
wine still does not clear (1/2 g. gelatin or 1/4 g. tannin).

These are 2 possibilities. Hope the info helps.   Bryan Casper

Quote:

> I made some pear wine using the recipe found in "The Art of Making
> Wine" by Anderson and Hull, usually a fairly reliable source.  After
> fermentation and several rackings, I tried to clarify with sparkaloid,
> but the cloudiness would not disappear.  The recipe called for
> pectinase, which I used during the primary fermentation.  I had
> experienced a problem similar to this with muscadine grape wine which
> did not call for pectinase,  which I cured by adding additional
> pectinase and letting it sit for a while.  I tried this on the pear
> wine, and after an additional three months of sitting, it is still
> just as cloudy.

> Any help that anyone can offer will be appreciated.  I have six
> gallons of this stuff, and I can't use that much cooking wine.

 
 
 

Problem with Pear wine that will not clear

Post by Jim Lloy » Fri, 16 Jan 1998 04:00:00


A message to all whom ? make fruit wines. Add your pectic enzyme prior to
fermentation.  The enzymes are proteins and they react like egg whites.
Boil an egg, and the white goes solid. Add *** to a fruit juice and
the enzyme goes the same way. It becomes deactivated.
Hope this helps.

Jim

 
 
 

Problem with Pear wine that will not clear

Post by Jim Lloy » Fri, 16 Jan 1998 04:00:00


A message to all whom ? make fruit wines. Add your pectic enzyme prior to
fermentation.  The enzymes are proteins and they react like egg whites.
Boil an egg, and the white goes solid. Add *** to a fruit juice and
the enzyme goes the same way. It becomes deactivated.
Hope this helps.

Jim

 
 
 

Problem with Pear wine that will not clear

Post by Jim Lloy » Fri, 16 Jan 1998 04:00:00


A message to all whom ? make fruit wines. Add your pectic enzyme prior to
fermentation.  The enzymes are proteins and they react like egg whites.
Boil an egg, and the white goes solid. Add *** to a fruit juice and
the enzyme goes the same way. It becomes deactivated.
Hope this help"Jac
k

Quote:

>Richard, do the iodine test, add a drop of iodine to a few drops of your
>wine in a white saucer, if you get a bluish tint or precipitate it could
>be a starch haze and amylase needs to be added.  I am note sure if the
>amylase would work in the final wine due to the ***???

>Good Luck

>Blackberry Jack


>> I made some pear wine using the recipe found in "The Art of Making
>> Wine" by Anderson and Hull, usually a fairly reliable source.  After
>> fermentation and several rackings, I tried to clarify with sparkaloid,
>> but the cloudiness would not disappear.  The recipe called for
>> pectinase, which I used during the primary fermentation.  I had
>> experienced a problem similar to this with muscadine grape wine which
>> did not call for pectinase,  which I cured by adding additional
>> pectinase and letting it sit for a while.  I tried this on the pear
>> wine, and after an additional three months of sitting, it is still
>> just as cloudy.

>> Any help that anyone can offer will be appreciated.  I have six
>> gallons of this stuff, and I can't use that much cooking wine.

s.

Jim

 
 
 

Problem with Pear wine that will not clear

Post by Jim Lloy » Fri, 16 Jan 1998 04:00:00


A message to all whom ? make fruit wines. Add your pectic enzyme prior to
fermentation.  The enzymes are proteins and they react like egg whites.
Boil an egg, and the white goes solid. Add *** to a fruit juice and
the enzyme goes the same way. It becomes deactivated.
Hope this helps.

Jim