"AxisOfBeagles" > wrote in message
news:2007110708264516807-me@donotreplycom...
> 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
>
>

I tried the KwikClear finings before with other wines, but I found the
gelatine went "off" horrible and smelly in the bottle, and un-usable /
expensive. The egg white sounds good, and is a solution mentioned in C J
Berry's book. I think I might try that, since the wine was so cheap to make
it won't matter if I ruin it.

And I always have eggs in the fridge and don't have to go to the homebrew
shop to buy something!

Anyone else tried this?

Barb UK

I can see how that would put you off KwikKlear Barb! You do have to
make sure your fining agents are stored well and fresh when you buy
them I suppose. Be sure not to use an egg which has gone off
either I believe egg whites are the traditional for fining red
wine, I haven't used them myself...

Jim

On Nov 7, 6:10 pm, "Barb" > wrote:
> "AxisOfBeagles" > wrote in message
>
> news:2007110708264516807-me@donotreplycom...
>
>
>
> > 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
>
> I tried the KwikClear finings before with other wines, but I found the
> gelatine went "off" horrible and smelly in the bottle, and un-usable /
> expensive. The egg white sounds good, and is a solution mentioned in C J
> Berry's book. I think I might try that, since the wine was so cheap to make
> it won't matter if I ruin it.
>
> And I always have eggs in the fridge and don't have to go to the homebrew
> shop to buy something!
>
> Anyone else tried this?
>
> Barb UK

Yes, a member in our club uses it 100% of the time. Remember ONLY use the
whites. No need to beat it just add to wine.
Tom

--

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS

>>
>>
>
> I tried the KwikClear finings before with other wines, but I found the
> gelatine went "off" horrible and smelly in the bottle, and un-usable /
> expensive. The egg white sounds good, and is a solution mentioned in C J
> Berry's book. I think I might try that, since the wine was so cheap to
> make it won't matter if I ruin it.
>
> And I always have eggs in the fridge and don't have to go to the homebrew
> shop to buy something!
>
> Anyone else tried this?
>
> Barb UK
>