Bobdrob, thanks for the suggestion. Can't find Sparkalloid in the UK -
anyone know an equivalent I could try? What about bentonite?.... I've never
had to try it before, but is it worth a go?

Encat, I chopped the pears and steeped them in the primary in boiling water,
added ingredients when cool and yeast after a couple of days. Maybe the
boiling water was a mistake...

BarbUK


"encat" wrote in message
. ..
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