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.