I can see how that would put you off KwikKlear Barb! You do have to
make sure your fining agents are stored well and fresh when you buy
them I suppose. Be sure not to use an egg which has gone off
either I believe egg whites are the traditional for fining red
wine, I haven't used them myself...

Jim

On Nov 7, 6:10 pm, "Barb" wrote:
"AxisOfBeagles" wrote in message

news:2007110708264516807-me@donotreplycom...



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.

On 2007-11-06 10:04:23 -0800, "Barb" said:

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

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?

Barb UK