greetings barb! i've had good luck & nice results using "sparkalloid" with
both peach & pear wines. most of my fruit wines lean towards "knockout
juice" anyway (but in a genteel manner,) so a higher alcohol level hasn't
been a concern. it's easy to use & works better if you allow it to sit 4-5
weeks before racking. However: after a year+ in the bottle, a small amount
of brown sediment does appear; by small amount, i mean pehaps a half
teaspoonful, if that much. hope this helps, regards, bob


"Barb" > wrote in message
...
> 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
>