"Mike" > wrote in message
...
> "Ray Calvert" > wrote:
>
>>"Mike" > wrote in message
>
>>>I started out making what I hope will turn out to be a pear
>>> wine, using the fruit from a pear tree in our own back garden. I
>>> have two demijohns and one bottle full. The two demijohns contain
>>> wine of a completely different colour, and as yet, have not
>>> cleared. Here http://www.duab.co.uk/wine/ 105k image.
>>>
>>> Should I leave it, syphon into clean demijohns or ?
>>
>>I assume you are saying that the two larger carboys have a different color
>>from each other rather than a different color form the bottle.
>
> That is exactly what I did say.
>
>>I also
>>assume that they are under airlocks with very little head space so
>>oxidation
>>is not the culprit. Oxidation will cause wine to darken or brown.
>
> The picture linked at the URL I provided clearly shows the amount
> of headspace and the rubber bungs which hold the airlocks. You
> can't see the airlocks, that is one assumption that is
> reasonable.
>
>>The color difference could be cause by different amounts of particulates
>>in
>>suspension.
>
> Yes, I'm sure it could. What else could it be caused by?
>
>>As the particulates drop out it may tend to darken and then
>>clear. You really can not tell the color of a wine very well until it
>>clears.
>>
>>When did you start it?
>
> October. See: http://tinyurl.com/4urbm
>
>>How long since it stopped fermenting?
>
> Not sure.
>
>>Did you add pectin enzyme?
>>Have you protected it with Camden or sulfite?
>
> No.. Pectolyase and Amylase are the only additives used.

If I am not mistaken Pectolyase is a pectin enzyme. Sounds like you have
done everything right. My guess would be that one of the carboys got more
pulp than the other or for one reason or another is clearing a little
slower. Certainly nothing to worry about at this time. The main thing that
would cause a color change to worry about at this stage is oxidation and you
have it under an air lock so that should not be a problem Just let it
clear and they will probably come out the same.

I saw you post below about putting them in the garage for a couple of years.
I have not made pear wine but friends have. Many fruit wines reach their
peak and start down hill by then. I would plan on trying it after 9 months
and then regularly every 2 or 3 months until you decide it is nice. Then
bottle and start drinking. Not all wine improves forever with time. Whites
in general, are often better young and fruit wines act more like whites. I
may age my reds for 2+ years but many of my whites I drink up in 1 year.
Just some food for thought.

Ray