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