For what it's worth, I make pear wine each year from fresh uncooked
Bosc pears and, like you, add some pectic enzyme to help break down the
fruit. And each year, there is a small amount of suspended fruit matter
that does not clear. This material will not fine out with bentonite
(tried that) but will eventually settle with time. We ignore it, bottle
it, and allow it to settle in bottle, then decant when opening a bottle
to leave the settled sediment behind. We could let the wine stay in
carboys for a few months and settle it there, but we like to drink the
wine fairly young, so we don't bother.



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