Sorry not to have got back sooner.

You will find that the sugar type used is the reason for the different
colour.

Stephen SG



"Mike" > wrote in message
...
| "Stephen SG" > 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 ?
|
| >1) Did the liquid come from the same batch before fermentation?
| >2) Which bottle was started first?
| >3) Were did you have the bottles during fermentation, in full light,
on
| >a window sill.?
|
| The entire batch was fermented in a five gallon plastic drum. It
| was then filtered and transfered to the two demijohns and has
| been kept in a cool area away from direct sunlight.
|
| >4) Did you peal the fruit before using?
|
| No.
|
| >5) What kind (type) of sugar have you used?
|
| Raw cane sugar.
|
| >6) Have you tried it yet?
|
| Yes, both batches taste a bit like watery cider but the lighter
| batch is a bit smoother.