Hi,
I have 12 gallons of pear wine and i have tasted this and it has a
little after taste and i have a cloudy haze in the mix too. One
person said to add bentonite and finnings to this. What is to happen
and what can i do to get this wine crystal clear afterwards.

Thanks,

CLint

"Clinton Tull" wrote:

I have 12 gallons of pear wine and i have tasted this and it has a
little after taste and i have a cloudy haze in the mix too. One
person said to add bentonite and finnings to this. What is to happen
and what can i do to get this wine crystal clear afterwards.

You haven't told us how old the wine is, whether or not it is still
fermenting, how long it has been in the secondary, etc. Any wine will be
cloudy for up to a month after fermentation ends. By then it should have
cleared substantially. If it did not, you may wish to add something to help
it clear, or just wait for months or years until it clears naturally.

Pears have a lot of pectin in them, and the haze may be caused by that ---
especially if your recipe called for cooking the pears, or juice, or you
used a food processor to crush them. If there is a pectin haze, adding 100
ml of methanol (or denatured alcohol) to 30 ml of wine will cause jelly-like
clots or strings. If this happens, try adding a pectic enzyme.

Tannin can help a wine clear. If you did not ferment on the skins, try
adding some tannin --- or strong tea. Wait a few weeks to see if that helps.

Bentonite or sparkeloid can clear a protein haze. They are a bit complicated
to use, so follow the directions that come with them very carefully. Again,
wait about 10 days for results. Sometimes they are immediate, sometimes they
take time.

No idea what "finnings" are.

After the wine clears (by itself, or with the help of the above), you can
filter it to make it "crystal clear".

Negodki,
Just a correction- Sparkalloid is not used to remove Protein Hazes.
Sparkalloid is positively charged and attracts negatively charged particles.
Bentonite conversely is negatively charged and is primarily used for the
removal of Proteins. I often use both substances for fining together, but
for different purposes. HTH
John Dixon


"Negodki" wrote in message
...
"Clinton Tull" wrote:

I have 12 gallons of pear wine and i have tasted this and it has a
little after taste and i have a cloudy haze in the mix too. One
person said to add bentonite and finnings to this. What is to happen
and what can i do to get this wine crystal clear afterwards.

You haven't told us how old the wine is, whether or not it is still
fermenting, how long it has been in the secondary, etc. Any wine will be
cloudy for up to a month after fermentation ends. By then it should have
cleared substantially. If it did not, you may wish to add something to
help
it clear, or just wait for months or years until it clears naturally.

Pears have a lot of pectin in them, and the haze may be caused by that ---
especially if your recipe called for cooking the pears, or juice, or you
used a food processor to crush them. If there is a pectin haze, adding 100
ml of methanol (or denatured alcohol) to 30 ml of wine will cause
jelly-like
clots or strings. If this happens, try adding a pectic enzyme.

Tannin can help a wine clear. If you did not ferment on the skins, try
adding some tannin --- or strong tea. Wait a few weeks to see if that
helps.

Bentonite or sparkeloid can clear a protein haze. They are a bit
complicated
to use, so follow the directions that come with them very carefully.
Again,
wait about 10 days for results. Sometimes they are immediate, sometimes
they
take time.

No idea what "finnings" are.

After the wine clears (by itself, or with the help of the above), you can
filter it to make it "crystal clear".

Thank you for the correction. I haven't used Sparkalloid yet, but thought it
to be an alternative for bentonite, because Jon Iverson's book so describes
it. In fact (I just looked it up), and he says (p. 49) "Like Sparkalloid,
bentonite attracts positively-charged particles..."

Won't be the first time there's been an error in a book.


"J Dixon" wrote in message
. net...
Negodki,
Just a correction- Sparkalloid is not used to remove Protein Hazes.
Sparkalloid is positively charged and attracts negatively charged
particles.
Bentonite conversely is negatively charged and is primarily used for the
removal of Proteins. I often use both substances for fining together, but
for different purposes. HTH
John Dixon


"Negodki" wrote in message
...
"Clinton Tull" wrote:

I have 12 gallons of pear wine and i have tasted this and it has a
little after taste and i have a cloudy haze in the mix too. One
person said to add bentonite and finnings to this. What is to happen
and what can i do to get this wine crystal clear afterwards.

You haven't told us how old the wine is, whether or not it is still
fermenting, how long it has been in the secondary, etc. Any wine will be
cloudy for up to a month after fermentation ends. By then it should have
cleared substantially. If it did not, you may wish to add something to
help
it clear, or just wait for months or years until it clears naturally.

Pears have a lot of pectin in them, and the haze may be caused by
that ---
especially if your recipe called for cooking the pears, or juice, or you
used a food processor to crush them. If there is a pectin haze, adding
100
ml of methanol (or denatured alcohol) to 30 ml of wine will cause
jelly-like
clots or strings. If this happens, try adding a pectic enzyme.

Tannin can help a wine clear. If you did not ferment on the skins, try
adding some tannin --- or strong tea. Wait a few weeks to see if that
helps.

Bentonite or sparkeloid can clear a protein haze. They are a bit
complicated
to use, so follow the directions that come with them very carefully.
Again,
wait about 10 days for results. Sometimes they are immediate, sometimes
they
take time.

No idea what "finnings" are.

After the wine clears (by itself, or with the help of the above), you
can
filter it to make it "crystal clear".