Bentonite In Pear Wine

You haven't told us how old the wine is, whether or not it is still fermenting, how long it has been in the secondary, etc. Any wine will be cloudy for up to a month after fermentation ends. By then it should have cleared substantially. If it did not, you may wish to add something to help it clear, or just wait for months or years until it clears naturally.

Pears have a lot of pectin in them, and the haze may be caused by that --- especially if your recipe called for cooking the pears, or juice, or you used a food processor to crush them. If there is a pectin haze, adding 100 ml of methanol (or denatured alcohol) to 30 ml of wine will cause jelly-like clots or strings. If this happens, try adding a pectic enzyme.

Tannin can help a wine clear. If you did not ferment on the skins, try adding some tannin --- or strong tea. Wait a few weeks to see if that helps.

Bentonite or sparkeloid can clear a protein haze. They are a bit complicated to use, so follow the directions that come with them very carefully. Again, wait about 10 days for results. Sometimes they are immediate, sometimes they take time.

No idea what "finnings" are.

After the wine clears (by itself, or with the help of the above), you can filter it to make it "crystal clear".

Negodki, Just a correction- Sparkalloid is not used to remove Protein Hazes. Sparkalloid is positively charged and attracts negatively charged particles. Bentonite conversely is negatively charged and is primarily used for the removal of Proteins. I often use both substances for fining together, but for different purposes. HTH John Dixon

Thank you for the correction. I haven't used Sparkalloid yet, but thought it to be an alternative for bentonite, because Jon Iverson's book so describes it. In fact (I just looked it up), and he says (p. 49) "Like Sparkalloid, bentonite attracts positively-charged particles..."

Won't be the first time there's been an error in a book. ;)