Crystal in my bottle...?

Nate,

Not to worry. It's just "wine diamonds", or crystallized potassium bitartrate. It's a natural product that forms when wines containing tartaric acid have been cooled, or otherwise lowered the solubility of the potassium bitartrate. The same stuff as Cream of Tartar in the supermarket. It might be a bit unsightly, but is in no way bad. It's formation may actually lower the acidity of the wine.

To prevent it from appearing in the bottle, all you need do is cold stabilize the wine before bottling. To do that, just chill the wine to about 30°F for a couple of weeks; longer at warmer temps. (This often helps clearing the wine, too.)

Thanks Mike!

Well, it may be potassium bitartrate IF he added tartaric acid or acid blend to his wine. I don't think carrots themselves have much in the way of tartaric acid.

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