Negodki,
Just a correction- Sparkalloid is not used to remove Protein Hazes.
Sparkalloid is positively charged and attracts negatively charged particles.
Bentonite conversely is negatively charged and is primarily used for the
removal of Proteins. I often use both substances for fining together, but
for different purposes. HTH
John Dixon


"Negodki" > wrote in message
...
> "Clinton Tull" > wrote:
>
> > I have 12 gallons of pear wine and i have tasted this and it has a
> > little after taste and i have a cloudy haze in the mix too. One
> > person said to add bentonite and finnings to this. What is to happen
> > and what can i do to get this wine crystal clear afterwards.
>
> You haven't told us how old the wine is, whether or not it is still
> fermenting, how long it has been in the secondary, etc. Any wine will be
> cloudy for up to a month after fermentation ends. By then it should have
> cleared substantially. If it did not, you may wish to add something to
help
> it clear, or just wait for months or years until it clears naturally.
>
> Pears have a lot of pectin in them, and the haze may be caused by that ---
> especially if your recipe called for cooking the pears, or juice, or you
> used a food processor to crush them. If there is a pectin haze, adding 100
> ml of methanol (or denatured alcohol) to 30 ml of wine will cause
jelly-like
> clots or strings. If this happens, try adding a pectic enzyme.
>
> Tannin can help a wine clear. If you did not ferment on the skins, try
> adding some tannin --- or strong tea. Wait a few weeks to see if that
helps.
>
> Bentonite or sparkeloid can clear a protein haze. They are a bit
complicated
> to use, so follow the directions that come with them very carefully.
Again,
> wait about 10 days for results. Sometimes they are immediate, sometimes
they
> take time.
>
> No idea what "finnings" are.
>
> After the wine clears (by itself, or with the help of the above), you can
> filter it to make it "crystal clear".
>
>