Vegetarian / vegan wine fining

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

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.

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.