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Hey ST Allie I bottled my 3 gal of this wine yesterday. I know, way to soon. I think it cleared up nicely, for my wines anyway. I had added the vanilla with the suger, and I also added about half of a tiny bottle of pear cordial, waited a day and put in 3 tesp pectic enzyme. Then just worked at degassing, (didn't seem to have any), for about a week and a half. The taste, right now, is good enough to drink. My other two gallon bottles of this are still waiting. I added a F-pack of my canned pears, stewed down to one. It's flavor is wonderful, but I know it will take forever to clear. The last one is re-fermenting, because I forgot to do the campton-sorbate before I sweetened. Rats!

<blockquote data-quote="Country Roads" data-source="post: 64673" data-attributes="member: 15354"><p>Hey ST Allie&nbsp; &nbsp;&nbsp; I bottled my 3 gal of this wine yesterday.&nbsp; I know, way to soon.&nbsp; I think it cleared up nicely, for my wines anyway.&nbsp; I had added the vanilla with the suger, and I also added about half of a tiny bottle of pear cordial, waited a day and put in 3 tesp pectic enzyme.&nbsp; Then just worked at degassing, (didn&#039;t seem to have any), for about a week and a half.&nbsp; The taste, right now, is good enough to drink.&nbsp; My other two gallon bottles of this are still waiting.&nbsp; I added a F-pack of my canned pears, stewed down to one.&nbsp; It&#039;s flavor is wonderful, but I know it will take forever to clear.&nbsp; The last one is re-fermenting, because I forgot to do the campton-sorbate before I sweetened.&nbsp; Rats!<img src="/images/smilies/free-mad-smileys-148.gif"&nbsp; class="smilie" loading="lazy" alt=":m" title="Mad&nbsp; &nbsp; :m" data-shortname=":m" /></p></blockquote><p></p>

[QUOTE="Country Roads, post: 64673, member: 15354"] Hey ST Allie I bottled my 3 gal of this wine yesterday. I know, way to soon. I think it cleared up nicely, for my wines anyway. I had added the vanilla with the suger, and I also added about half of a tiny bottle of pear cordial, waited a day and put in 3 tesp pectic enzyme. Then just worked at degassing, (didn't seem to have any), for about a week and a half. The taste, right now, is good enough to drink. My other two gallon bottles of this are still waiting. I added a F-pack of my canned pears, stewed down to one. It's flavor is wonderful, but I know it will take forever to clear. The last one is re-fermenting, because I forgot to do the campton-sorbate before I sweetened. Rats!:m [/QUOTE]

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