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 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 ?

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 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:
> 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.

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 ?