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Help needed for clearing pear wine

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Brigitte

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Good evening wine makers

I hope someone can give me some ideas on this conundrum.

A little history:
Pears were frozen from fall of 2016 then thawed and pressed with a bladder press April 2017 juice was clear initially
Adjustments made to must with acid addition and usual treatments.. k meta etc.

Moving along .. with regular rackings and and juice was kind of flat after 2-3 months in secondary.
Pineapple concentrate added and fresh pineapple chunks to carboy
then run through all in one pump with filter after a week on fresh fruit
Very cloudy and hazy must even after filtering. Pectin I guess?
So ..
Clearing agents added as follows

10/22 superkleer: some sediment On bottom. Racked to clean carboy

11/05 sparkalloid. Again some sediment. Wine a little more clear ... racked again

11/12. Pectic enzyme. Again more clear than before but not that pretty crystal clear.

Questions are
1) do I dare try more clearing agents. Bentonite?
2) when trying more than one clearing agent is best to rack off any sediment before adding the new agent ? It seems this would be best but maybe not.. local wine store guy said the sediment should be stirred up from bottom and into wine when adding superkleer.

I also I have isinglass on hand....

Thanks for any advice. Wine still tastes good so at least I have that.
Brigitte
 

dralarms

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Do you have a fridge or freezer that trou could stick it in? I'm not sure I'd feel safe adding anything else chemical to it. If yu have access to a fridge stick it in their for about 7 to 10 days. If not then sticking in a freezer overnight and set out to thaw.

And yes always rack off the existing sediment before adding another one.
 

Brigitte

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Do you have a fridge or freezer that trou could stick it in? I'm not sure I'd feel safe adding anything else chemical to it. If yu have access to a fridge stick it in their for about 7 to 10 days. If not then sticking in a freezer overnight and set out to thaw.

And yes always rack off the existing sediment before adding another one.
Dralarms
Wow what a fast reply! Thank you!!!
It was put in fridge for a couple of weeks before I added and clearing agents. But has not been put back in. And I actually do have freezer space now.

Would this still be a good idea even after having it in fridge earlier ?
 

dralarms

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It might,

How much pectic enzyme did you use and how large is the batch?
 

dralarms

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Ok, warm them up to 65 to 75 Fahrenheit, add 3 tablespoons of pectic enzyme each and stir well, let sit 24 hrs at 65 to 75 and then into the fridge to cold crash for 10 days. Pear is finicky. I think that will help to clear it out. Pectic enzyme is the one thing you can add without changing the flavor or adding any unwanted chemicals.
 

Brigitte

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Ok, warm them up to 65 to 75 Fahrenheit, add 3 tablespoons of pectic enzyme each and stir well, let sit 24 hrs at 65 to 75 and then into the fridge to cold crash for 10 days. Pear is finicky. I think that will help to clear it out. Pectic enzyme is the one thing you can add without changing the flavor or adding any unwanted chemicals.
Ok! Thanks. I will give this a shot.
Thanks so much. I really appreciate it !
 

dralarms

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You're welcome
 

Brigitte

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You're welcome
One more question if you have time... since the wine is sitting on a little sediment now from the pectic enzyme about a week ago should I rack off of it or can I stir it in with the addition of more pectic enzyme. I feel like I have racked a lot. Which probably isn’t great to do either.
 

dralarms

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If it's not a lot I'd just add more pectic enzyme, but it needs to be warmer and alot of us try to ferment at.
 

Jasper24

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Brigitte I hope you get this cleared up. I had a peptic haze that I was never able to get rid of in a watermelon wine I made good luck
 

Brigitte

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Brigitte I hope you get this cleared up. I had a peptic haze that I was never able to get rid of in a watermelon wine I made good luck
Thanks Jasper !! I have not had to deal with it until now. And I could bottle it and it isn’t horrible ... but I want to try one more time. Going to work with it tomorrow
 

Donatelo

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IMG_0447.JPG I had the same problem with six gallons of Peach/ Chardonnay. The pectic enzyme did the trick for it. I added a double dose of pectic enzyme and the very next day it cleared. I sampled the wine with no off tastes. give it some time and it may clear out, but like dralarms said, pectic enzyme is something that doesn't change the flavor. I think it drops with the lees.
 

Brigitte

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View attachment 44815 I had the same problem with six gallons of Peach/ Chardonnay. The pectic enzyme did the trick for it. I added a double dose of pectic enzyme and the very next day it cleared. I sampled the wine with no off tastes. give it some time and it may clear out, but like dralarms said, pectic enzyme is something that doesn't change the flavor. I think it drops with the lees.
Donatelo - Thanks for the input ! I added pectic enzyme today. 3 tablespoons per each 6 gallon carboy at about 72 degrees temp. Then set big outside on porch in 32 degree temp, supposed to be cold here for a couple of days. Hoping tomorrow morning I will find a nice clear wine!!!
 

Brigitte

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Just an update. The pear wine cleared and tastes wonderful! It had been sitting in my bulk aging room and one day I looked over at it and it was sparkling clear. We tasted it a couple days ago. So very glad I didn’t toss this one!
 

Jal5

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I always liked pear wine. But it is hard to clear sometimes. Nice clean and crisp taste IIRC
 

AkTom

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Ha! Good memories. My first non kit wine was a pear. A friend gave me a box and a half of pears that were ripe to overripe. I barely had a clue. I ended up with 5 gallons of pear vinegar. Made lovely Christmas gifts.
Cheers
 

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