Greg Cook wrote:


> 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.
>

Agreed. The thought occurred to me, too. It was a bit of a guess that he
added tartaric. Carrots have primarily malic, citric & isocitric acids,
but not much in total. I guess it's _possible_ that the ppt was malate,
etc., but it really doesn't matter much in terms of the Nate's original
concern.
--


Mike MTM, Cokesbury, New Jersey, USA