Search results

Ope, just thought of this, tartaric acid interacts with potassium to create potassium bitartrate a.k.a. cream of tartar. This page explains it: A Detailed Explanation of Acids Used in Wine Making Well, what well-known fruit contains oodles of potassium? But it shouldn't be a problem, just that...

Super grateful for the insights here! I have to say, dralarms' recipe flies in the face of the younger wisdom like what you'd see on YouTube... where's the yeast nutrient? Where's the wine tannin? Where's the pH reading? According to what I've read you absolutely don't want to ferment above pH...