cream of tartar

[Cellar_Rat]

I am currently making some ginger beer. The recipe called for a quantity of cream of tartar.

Having done a bit of research, I fail to see what benefit this brings to the party.

Does anybody have any ideas what it is for? I am after all making ginger beer not ginger biscuits?

[lockwood1956]

I don't think it is required, I don't use it when im making ginger beer anyhow, it brings nothing to the party

regards
Bob

[Cellar_Rat]

I have done serious research on it and can't see what benefit it would bring.

Are our recipes similar?

2 Kg sugar (about 4.5% Alc)
500g fresh ginger
75g cream of tartar
25g yeast nutrient
10 lemons
Water to 22 litres
Gervin old English yeast

[Delmonteman]

Is that enough ginger? I put a lb in one gallon of ginger wine!

[Cellar_Rat]

Seems to be. Bottling tomorrow so will probably be tasted properly in 2 weeks.

[lockwood1956]

Recipe here

it turned out well, but if making again i would be tempted to up the alcohol

http://www.winesathome.co.uk/forum/showthread.php?4582-Ginger-beer-for-VWC-comp

[malcmackenzie]

Hi

Is it an old recipe? If I am correct Cream of Tartar is made by the wine industry and is Tartaric Acid that has fallen out of the wine after fermentation.

Would an addition of TA bring anything into the equation?

I am currently making some ginger beer. The recipe called for a quantity of cream of tartar.

Having done a bit of research, I fail to see what benefit this brings to the party.

Does anybody have any ideas what it is for? I am after all making ginger beer not ginger biscuits?

[Cellar_Rat]

Indeed, Potassium bitartrate (Cream of tartar) is the precipitant after excessive tartaric acid undergoes cold stabilisation ( refrigeration).

are you suggesting adding TA then?

[NorthernWiner]

I'm thinking it probably adds a little acidity, although it doesn't make a lick of sense since the recipe already calls for lemons. I agree it brings nothing to the party, and I would probably skip it.

[Cellar_Rat]

thanks. Nice to know are not going completely mad!

It has bottled well and is currently undergoing secondary fermentation. Let's see in a couple of weeks