I recently pulled out a bottle of carrot wine I had bottled last Sept. and found a small thin crystal like thing at the bottom. About the size of a dime and paper thin. Is this crystallized sugar? What causes this to occur? Is it bad? Thanks Nate
Agreed. The thought occurred to me, too. It was a bit of a guess that he added tartaric. Carrots have primarily malic, citric & isocitric acids, but not much in total. I guess it's _possible_ that the ppt was malate, etc., but it really doesn't matter much in terms of the Nate's original concern.
Indeed I did add some Acid Blend to it. I've since switched to using lemon juice but my early batches I stuck with the acid blend. Thanks again for your help and reassurances. Nate
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