Hi Folks

What are your suggested fining schedules for vegetarian / vegan wines.

Thanks

Bentonite, it's clay.

Joe

Or just time and let it settle, or let it be slightly cloudy.

Is there concern in consuming yeast?

In article >, paul dowrick
> writes
>Hi Folks
>
>What are your suggested fining schedules for vegetarian / vegan wines.
>
I'm not a veg./vegan but if other finings don't work, I boil a piece of
black banana skin in a small amount of water, strain the mush out and
use a couple of teaspoonfuls of the liquid to each gallon of wine.
--
Alan & Joan Gould - North Lincs.

Bentonite, polyclar, Kieselsol (ibelieve this is mineral in origin, not
preserved marine organism skeletons) or vegetable gelatin.

You could use sparkaloid too, if youare ok with consuming the preserved
skeletons of microscopic "animals" It is basically diatamaceous earth.