I learned that most wine is not vegan from Lena @lenasveganliving when I first met her! I had no idea!

Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). These fining agents are known as processing aids. They are not additives to the wine, as they are precipitated out along with the haze molecules

Seriously!! Who knew???

Thank you for such a wonderful post, showing off how to make this wine and for the beautiful way you always display things. I learn something every time I come over here!

Incidentally, my wine store carries a lot of SA wines and I have had the pleasure of taste-testing them. Before that, I had no idea it was truly a wine country there! Thank you again!

Upped and Steemed

!tip