AxisOfBeagles wrote:

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

Curious as to whether you could share a recipe for
Dry pear wine. As for tanins, I believe pears
are higher than a lot of other fruits. I think
that is for this reason that they make a fruit
wine more like a grape wine. I have made some
fairly decent pear wine and it just took time to
clear brilliant. Of course, I did not heat my
pears but merely cut them up.

Yes, a member in our club uses it 100% of the time. Remember ONLY use the
whites. No need to beat it just add to wine.
Tom

--

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS




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