Cream of Tartar
Australian Food Grade pure Cream of Tartar (potassium bitartrate). Use at between 1-2g/L to ‘seed’ wines under refrigeration to speed up the crystallisation of unstable potassium bitartrate present in the wine. Temperature, alcohol, pH, macromolecules, grape variety and the amount of potassium bitartrate in the wine will affect the amount of time it takes for a wine to become cold stable. The process is slow and can take weeks and sometimes months depending on the aforementioned conditions. Ensure the pH is below 3.65 to avoid an increase in pH and decrease in Titratable Acidity, which may necessitate an unwanted acid addition before bottling.