Mike wrote:
> 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 had a _lot_ of sediment in the pear wine I made this year. The recipe
I followed recommended adding a small amount of ascorbic acid to prevent
oxidisation. Apparently it turns wine a darker colour.