It would be good to know what stage the wine is in at this point. DId you
use fresh crushed pears or cook them? A friend used a "cooked " recipe that
never really did clear. We even froze it to drop the solids out of it. I've
had much better results with using fresh pears w/o cooking.

"Barb" wrote in message
...
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
very long, but is now a dry, light-flavoured wine (I think fairly
low-alcohol) which should be quite pleasant when it has stood a bit.

However, a dose of Vinclear has had no effect on it whatsoever. I treated
another wine, made rather experimentally from assorted fruit juices, at
the same time, and it has responded quite miraculously in a couple of days
(just to mention ...that this one tastes really good and is rocket-fuel!).
I find Vinclear usually works well.

Any ideas?

Barb UK