Don't know what to say about 2 batches of the same wine being that
different in color. Made some from juice last spring & it all was the
color of your dark one. The reason I posted here was to tell you that I
racked mine 3 times & still had settling at the bottom. Left sit for 6
months, filtered it before bottling, it was very clear. Check it a few
months later & STILL there is stuff settling out. Gonna make a batch
this spring & let it sit for a year before fooling with it. The primary
ferment left a LOT of garbage at the bottom, more than I'm used to
seeing with anything else I've ever made, so I figure it's just the
pear juice that contains more junk than usual. If you haven't let it
settle for at least 6-8 months, I suggest you do, it should clear
eventually. Good luck.

Don't know what to say about 2 batches of the same wine being that
different in color. Made some from juice last spring & it all was the
color of your dark one. The reason I posted here was to tell you that I
racked mine 3 times & still had settling at the bottom. Left sit for 6
months, filtered it before bottling, it was very clear. Check it a few
months later & STILL there is stuff settling out. Gonna make a batch
this spring & let it sit for a year before fooling with it. The primary
ferment left a LOT of garbage at the bottom, more than I'm used to
seeing with anything else I've ever made, so I figure it's just the
pear juice that contains more junk than usual. If you haven't let it
settle for at least 6-8 months, I suggest you do, it should clear
eventually. Good luck.

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.

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.

"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. 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 color difference could be cause by different amounts of particulates in
suspension. 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?
How long since it stopped fermenting?
Did you add pectin enzyme?
Have you protected it with Camden or sulfite?

Ray

"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. 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 color difference could be cause by different amounts of particulates in
suspension. 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?
How long since it stopped fermenting?
Did you add pectin enzyme?
Have you protected it with Camden or sulfite?

Ray

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.?
4) Did you peal the fruit before using?
5) What kind (type) of sugar have you used?
6) Have you tried it yet?

Stephen SG

"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.?
4) Did you peal the fruit before using?
5) What kind (type) of sugar have you used?
6) Have you tried it yet?

Stephen SG

"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 ?

"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

"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

.... "It was then filtered and transfered to the two demijohns ..."

If you filtered the wine without sulfite protection, this is
most likely oxidative browning.

.... "Yes, both batches taste a bit like watery cider"...

When you say "watery cider, do you mean it is sweet like cider??

If it tastes sweet like fresh apple cider, then your
fermentation stopped before completion. This could be the result of a ML
infection especially if there was no sulfite present. If your purpose was
to make a dry wine then you'll need to sulfite to about 60ppm to knock out
any residual bacteria, add yeast nutrient and re-innoculate with a strong
bayanus yeast like 1118.

CHEERS!

Aaron

.... "It was then filtered and transfered to the two demijohns ..."

If you filtered the wine without sulfite protection, this is
most likely oxidative browning.

.... "Yes, both batches taste a bit like watery cider"...

When you say "watery cider, do you mean it is sweet like cider??

If it tastes sweet like fresh apple cider, then your
fermentation stopped before completion. This could be the result of a ML
infection especially if there was no sulfite present. If your purpose was
to make a dry wine then you'll need to sulfite to about 60ppm to knock out
any residual bacteria, add yeast nutrient and re-innoculate with a strong
bayanus yeast like 1118.

CHEERS!

Aaron

Mike,

I just talked to Paul Lehmann who posts here but is on vacation at the
moment and away from his computer. He has a 10 gal. batch of Pear he
started in October. He said he hit it with Betonite a couple of weeks ago
and it cleared almost over night. I personally prefer to used SuperKlear
but that is just me.

Just a comment

Ray
..

Mike,

I just talked to Paul Lehmann who posts here but is on vacation at the
moment and away from his computer. He has a 10 gal. batch of Pear he
started in October. He said he hit it with Betonite a couple of weeks ago
and it cleared almost over night. I personally prefer to used SuperKlear
but that is just me.

Just a comment

Ray
..

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.

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.

Ray Calvert wrote:

> Mike,
>
> I just talked to Paul Lehmann who posts here but is on vacation at the
> moment and away from his computer. He has a 10 gal. batch of Pear he
> started in October. He said he hit it with Betonite a couple of weeks ago
> and it cleared almost over night. I personally prefer to used SuperKlear
> but that is just me.
>
> Just a comment
>
> Ray
> .
>
>
I had about a quart of "dregs" poured from the bottom of my secondary
fermentation carboy from this fall's activities. It was about as clear
as mud, but figured I might be able settle it out enough to use it for
cooking or whatever. I let it settle for a week or so on its own, then
added a gram or two of Bentonite and waited a couple more days. It was
not only clear enough to cook with, it was clear enough to drink. I
didn't give this bottle of salvaged wine a chance to age though )