Periodic VideosDate of publication
Title : 1: Tartaric Acid (12 Days of Christmas)
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Potassium bitatrate deposits on the barrel or tank when you cool down the wine sufficiently, tartaric acid and potassium are present in grapes in naturally large quantities. Cold stabilizing white wine is typically when you would create a lot of tartrate crystals in the vessel
thanks for that - biggest/thickest piece of tartrate deposit i've ever seen. These are usually small like sand particles. This is crystal growth. i searched and found your video because i have a barrel of wine which needs acid reduction from tartrate formation and i'm looking for how to encourage it. so far, i think i will add some seed crystals to the barrel so it can start forming from those. i think you can add depth to your video by combining to add quick opinion by winemaker. thanks for showing that big crystal!
KC4H5O6, Cream of tartar, plus sugar, plus vanilla, boiled together, forms the syrup combined with carbonated water to make cream soda. You can buy the cream of tartar cheaply at "organic" food places that sell walnuts, dried fruit, teas, etc., by the scoop. Or buy it in the spice aisle if you want little jars that cost a mint. This is also a decent way to clean aluminum pots and pans and make meringues stiffen better.
Tartaric acid is the main acid present in wine. Grapes are a little bit different from other fruits since they stores mainly tartaric acid, and other fruits stores malic and citric acid. So as it ferments, the grape juice has about 5 to 8 gr/l of tartaric acid. That acid reacts with potassium also in the juice and creates potassium tartrate, that precipitates in crystals and form that kind of lumps in wine barrels and vats. The one professor has probably was formed in many years of wine storage.
Tartaric acid is present in grapes in significant amounts. When the juice is fermented, the potassium acid salts (tartarates) bind with the various particulates in the juice and settle out or crystallize. It's a normal part of the fermentation process. Winemakers even add tartaric acid to the wine to adjust the flavor balance.
I am a gardener and I have a Concord grape arbor. In juicing grapes, you have to heat up the grapes, filter the pulp in a strainer and a juice bag and let the juice settle in the refrigerator overnight. You had to carefully skim the juice off of the top for juice or jellies. The sediment on the bottom of the vessel you had the juice in is mostly tartaric acid with the fine pulp mixed in. Tartaric acid (cream of tarter) powder mixed with an equal amount of baking soda (Sodium Bicarbonate) is a simple baking powder for leavening biscuits and such. Grape juices and jellies have a little in it. My frozen Popsicles made from the bottom of a batch had too much tartaric acid in them. Eating one of those popsicles after supper caused a very painful gastritis the next morning. Eating too much tartaric acid will irritate your duodenum and cause bile to back into your stomach. Not pleasant.