On 5/22/04 8:14 PM, in article
, "MikeMTM"
> wrote:

>
> Nate,
>
> Not to worry. It's just "wine diamonds", or crystallized potassium
> bitartrate. It's a natural product that forms when wines containing
> tartaric acid have been cooled, or otherwise lowered the solubility of
> the potassium bitartrate. The same stuff as Cream of Tartar in the
> supermarket. It might be a bit unsightly, but is in no way bad. It's
> formation may actually lower the acidity of the wine.
>
> To prevent it from appearing in the bottle, all you need do is cold
> stabilize the wine before bottling. To do that, just chill the wine to
> about 30°F for a couple of weeks; longer at warmer temps. (This often
> helps clearing the wine, too.)

Well, it may be potassium bitartrate IF he added tartaric acid or acid blend
to his wine. I don't think carrots themselves have much in the way of
tartaric acid.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

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