Indeed I did add some Acid Blend to it. I've since switched to using lemon
juice but my early batches I stuck with the acid blend.
Thanks again for your help and reassurances.
Nate






"MikeMTM" > wrote in message
s.com...
> 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
>
>
>