crystals in chokecherry

pheasant,

Did you use tartaric acid or an acid blend in your recipe? It's quite likely that your crystals are simply the potassium salt of tartaric acid. That sort of thing happens all the time with grape wines, and many are purposely chilled to precipitate out the potassium tartrate prior to bottling. If your wine is subjected to cooler temps it might drop even more crystals in the bottle.

As you seem to have figured out, they're harmless except from an esthetic point of view.

Mike MTM, Cokesbury, NJ, USA

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Don't think my wife added anything, but know she has an acid blend in her armament of additives. Yep, knew it would be harmless, just had never seen 'em before. Thanks Mike!

Just bottled last summer's chokecherry. Crystal clear, no filtration needed. When we finished, were a few clear crystals in the bottom of the carboy. Any idea what they may have been? Maybe 10-15gm from a 6 gallon carboy.

Thanks

It might be sugar crystals, or something you added before racking.

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