Bobdrob, thanks for the suggestion. Can't find Sparkalloid in the UK -
anyone know an equivalent I could try? What about bentonite?.... I've never
had to try it before, but is it worth a go?

Encat, I chopped the pears and steeped them in the primary in boiling water,
added ingredients when cool and yeast after a couple of days. Maybe the
boiling water was a mistake...

BarbUK


"encat" > wrote in message
. ..
> It would be good to know what stage the wine is in at this point. DId you
> use fresh crushed pears or cook them? A friend used a "cooked " recipe
> that never really did clear. We even froze it to drop the solids out of
> it. I've had much better results with using fresh pears w/o cooking.
>
> "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
>>
>
>