Raspberry concentrate

[winemaker81]

Maybe? Will they form setting on the shelf in basement between 62-70F

Yes, if the tartrate level is high enough. I've had a 2 yo wine start dropping crystals

 

[Rice_Guy]

This thread seemed to have started as a raspberry wine which was deacidified with calcium. That would say that the dominant acid is citric and if something precipitated it might be calcium citrate.
Tartaric acid wouldn’t make up a major fraction of the fruit. If tartaric did make up a major fraction I might come out as potassium tartrate.