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


Thanks for the link Joe, one to keep! Well the egg gloop doesn't seem to be
doing anything straight away (most finings show some small sign of effect
within a day with me) - I'm going to stick it in the porch where it's cold.
I did put a small pinch of salt in the egg, as advised in the book.

I'll try your method in a week or so, if the stuff still remains murky.

Barb UK