I hate to be a curmudgeon here, but I don't think this egg white advice
is going to do a damned thing for your pear wine. Egg white(positive
charge) is a traditional fining agent to reduce some tannins (negative
charge) from harsh red wines. Your issue is almost certainly not
tannins - pear wines tend to be deficient in such and some winemakers
add grape tannin to stiffen up their wine.

As a pear winemaker myself, I would bet that your haze is caused by
suspended fruit particles. Not even sure what charge they carry - which
would dictate a fining agent strategy - but I do know that time will
settle them out. One year, I kept the pear wine in carboys for almost a
year before bottling and it was crystal clear. But usually we bentonite
fine, allow a couple months to settle most (not all) the fruit
material, then bottle. Usually have a small residue in the bottles
after a couple more months - but find it easy to pour or decant such
that we eliminate it.



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