> For what it's worth, I make pear wine each year from fresh uncooked Bosc
> pears and, like you, add some pectic enzyme to help break down the fruit.
> And each year, there is a small amount of suspended fruit matter that does
> not clear. This material will not fine out with bentonite (tried that) but
> will eventually settle with time. We ignore it, bottle it, and allow it to
> settle in bottle, then decant when opening a bottle to leave the settled
> sediment behind. We could let the wine stay in carboys for a few months
> and settle it there, but we like to drink the wine fairly young, so we
> don't bother.
>> Hi, I'm relatively new to making my own wines, and have had some success
>> with various fruits, rosehips, etc.
>> I bought some very nice "on offer" pears from Tescos and followed a basic
>> recipe I found on the net, which looked as if it had all the right
>> ingredients. Pectolase was included at the outset. It didn't ferment
>> long, but is now a dry, light-flavoured wine (I think fairly low-***)
>> which should be quite pleasant when it has stood a bit.
>> However, a dose of Vinclear has had no effect on it whatsoever. I
>> another wine, made rather experimentally from assorted fruit juices, at
>> same time, and it has responded quite miraculously in a couple of days
>> to mention ...that this one tastes really good and is rocket-fuel!). I
>> Vinclear usually works well.
>> Any ideas?
>> Barb UK
I tried the KwikClear finings before with other wines, but I found the
gelatine went "off" horrible and smelly in the bottle, and un-usable /
expensive. The egg white sounds good, and is a solution mentioned in C J
Berry's book. I think I might try that, since the wine was so cheap to make
it won't matter if I ruin it.
And I always have eggs in the fridge and don't have to go to the homebrew
shop to buy something!
Anyone else tried this?