On 11/10/2007 12:16 PM, AxisOfBeagles wrote:
[snipped for brevity]

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.

You've got me curious. If you don't know what charge the suspended
fruit particles have, why do you use bentonite?

I've made a couple different pear wines/meads. Five gallons with about
30 lbs of assorted pear varieties, apple and pear juice at 50/50, etc.
All have dropped clear over time, but all did throw additional sediment
in the bottle. Not a huge amount, but a fine dusting on the bottom of
the bottle. But I do use pectin enzyme with any fruit wine, and I do
not boil or even heat the fruit.


Cheers,
Ken