On Nov 8, 2:00 pm, "Barb" wrote:
"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

OK, I just stuck in a good glob of egg-white, per CJ Berry's book, and we'll
see what happens! I hope it works ... what I like about this solution is
that it's non-chemical.

Barb UK

If that doesn't work try it again following a different procedure.
Stir 1/2 teaspoon salt into 1 cup of water until dissolved. Separate
the egg white and add twice as much of this salt solution to the egg
white and mix it into a slurry. Let the foam subside before adding it
to wine. The French usually do this in a copper bowl but I'm not sure
if that matters... 1 egg is probably enough for 5 gallons Imperial.
(I've never made pear wine so refrained from posting until now; I know
you need some salt in the egg whites.)

Here is a nice link on fining from the university of Arkansas:

http://www.uark.edu/depts/ifse/grape...es/nmc14wg.pdf


Joe

Joe