Found this on eckraus.com and will probably try:
"Here's What I Would Suggest
Once the wine is done fermenting and has cleared the best it can on its own, gently warm the wine up to 85°F. This can be done with a heat source as mild as a 100 watt light bulb. It may take a day or better for the temperature to rise.
Once up to 85°F. add a dose of bentonite to the wine. Bentonite is great for dropping our excess proteins — tannin being one of them. It is the closest thing to a wine tannin remover as you will find. Keep the wine at 85°F until it becomes clear again, usually 2 to 4 days. Then rack the wine off the sediment and allow to cool back down to normal temperatures.
Three things that would be helpful in reducing the affects of oxidation from this process would be:
1) Add ascorbic acid to the wine, now. Ascorbic acid will help to limit the oxidative reactions throughout the wine making process and from heat. The dosage should be 1/8 teaspoon per gallon.
2) Keep the wine vessels topped-up. Don't allow air-space to be in with the wine.
3) Keep the wine sulfited. You should add a dose right after the fermentation has completed and again, after adding the bentonite. This could be either: Campden tablets, sodium metabisulfite or potassium metabisulfite.
Some additional thoughts: Wines with too much wine tannin powder tend to need more aging, but once aged out they tend to taste better than the same wine low in tannin. This is all subjective, of course, but it is a general consensus among winemakers. So you have that going for you. Also, wine tannin lowers the pH of a wine. Low pH is deterrent to oxidation, so this is a good thing for your pear wine, as well.
It sums up to this: the fact that you added too much wine tannin powder does not necessarily mean your wine is ruined. There are ways of reducing it. Both heat and bentonite act in concert as a wine tannin remover to some degree.
- See more at:
http://www.eckraus.com/blog/wine-tannin-powder-remover-effects#sthash.cStOef1P.dpuf
