Just bottled last summer's chokecherry. Crystal clear, no filtration
needed. When we finished, were a few clear crystals in the bottom of the
carboy. Any idea what they may have been? Maybe 10-15gm from a 6 gallon
carboy.

Thanks

pheasant,

Did you use tartaric acid or an acid blend in your recipe? It's quite
likely that your crystals are simply the potassium salt of tartaric
acid. That sort of thing happens all the time with grape wines, and many
are purposely chilled to precipitate out the potassium tartrate prior to
bottling. If your wine is subjected to cooler temps it might drop even
more crystals in the bottle.

As you seem to have figured out, they're harmless except from an
esthetic point of view.


Mike MTM, Cokesbury, NJ, USA

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"Mike McGeough" > wrote in message
...
> pheasant,
>
> Did you use tartaric acid or an acid blend in your recipe? It's quite
> likely that your crystals are simply the potassium salt of tartaric acid.
> That sort of thing happens all the time with grape wines, and many are
> purposely chilled to precipitate out the potassium tartrate prior to
> bottling. If your wine is subjected to cooler temps it might drop even
> more crystals in the bottle.
>
> As you seem to have figured out, they're harmless except from an esthetic
> point of view.
>
>
> Mike MTM, Cokesbury, NJ, USA

Don't think my wife added anything, but know she has an acid blend in her
armament of additives.
Yep, knew it would be harmless, just had never seen 'em before.
Thanks Mike!

pheasant wrote:

>Just bottled last summer's chokecherry. Crystal clear, no filtration
>needed. When we finished, were a few clear crystals in the bottom of the
>carboy. Any idea what they may have been? Maybe 10-15gm from a 6 gallon
>carboy.
>
>Thanks
>
>
>
>
It might be sugar crystals, or something you added before racking.