Cream of tartar?

[Cellar_Rat]

I was told that the tartartic acid deposit in wine is (when dried) cream of tartar.

Super - racked it out, separated it , dried it, ground in the mortor and pestle - bottled it off.

But what the quack did I want it for?

I really don't have a clue. Can you add it back into wine - was that it?

[lockwood1956]

You can add it back into wine and as a result it will make excessive tartaric drop out of suspension during cold stabilisation

[NorthernWiner]

But what the quack did I want it for?

Well... the next time you are baking a lemon meringue pie, you can add a pinch of it to the egg whites to help them hold their peaks.

Was that what you had in mind?

[lockwood1956]

I see him now.............


apron with ribbons tied badly................................

[Cellar_Rat]

That'll be on Fridays when I am know as Maureen! - my ginger cake is just amazing!

[Duffbeer]

That'll be on Fridays when I am know as Maureen! - my ginger cake is just amazing!

Haha, I knew that would crop up at some time

[ToulouseLePlot]

I'm messing about with an old trub. Funny what one does when there's nothing on TV. I started a ginger-beer, though I'm going to try fermenting to dry and then sweeten, though I imagine if this was a successful approach there would be a lot more evidence of people trying it, I'm using the trub from my turbo cider as the yeast (scooped some spoonfuls and dumped it in). The ginger-beer recipe had 15g of cream of tartar and I was just wondering what it was doing there. Is it an early form of yeast nutrient?

[Cellar_Rat]

Beats me (did you like the meringue joke?)

[NorthernWiner]

The ginger-beer recipe had 15g of cream of tartar and I was just wondering what it was doing there. Is it an early form of yeast nutrient?

Nah. Probably it was to acidify it, as potassium bitartrate is a form of tartaric acid.