alien wrote:
> Mike wrote:
>
>> Read different methods have left me a tad confused, perhaps
>> someone will help..
>> I had a 25ltr plastic container full of home-grown pears. Last
>> Saturday I chopped them, removed the stalks and seeds and placed
>> the remainder, complete with skins back into the container. I
>> added water, sugar, yeast and some pectolase. Any activity got
>> off to a slow start and I stirred the mix once a day for the
>> first three days. Now it is bubbling and releasing gas about once
>> every twenty seconds. The fruit looks ok floating on the top, the
>> liquid is a brown colour and there is about 2cm of sediment at
>> the bottom of the container.
>>
>> I will purchase a SG meter tomorrow.
>>
>> Have I done this right, what do I do next and when please?
>>
>> Thanks,
>> Mike.
>
> Did you add sulfate before the yeast? You should also wait 24 hours
> after adding pectolase before yeast according to my instruction book.
>
> I've never made a pear wine, so don't know what colour it should be, but
> my elderflower is usually a dirty orange for most of its life.
> Eventually it clears to a lovely light golden colour with a great
> reisling style taste.
SULPHITE, not SULPHATE. Different things, I'm always making this mistake.