SANAA
UREMBO NA USTAWI
UJANJA
UTAMADUNI NA HISTORIA
BURUDANI
MAZINGIRA
CHAKULA NA VINYWAJI
UHANDISI WA KINYUME
SAYANSI
MICHEZO
TEKNOLOJIA
VAZI
Cream of Tartar from Wine Lees
Cream of tartar is potassium bitartrate, a by-product of winemaking. It forms naturally in grapes and, because it dissolves poorly, it crystallises in wine casks during fermentation and settles with the lees, the sediment left when the young wine is racked off. Its solubility rises steeply with temperature, so the lees are dissolved in hot water, filtered, and cooled: the potassium bitartrate crystallises out and is filtered off again. Purified, it is the white, odourless, acidic powder used in cooking.
Mwanzo
1–2 days
Maagizo
1
1
Collect the lees
Collect the lees
After fermentation, rack the wine off and keep the sediment, the lees.
Vifaa kwa hatua hii:
Mashapo ya divai1 as required2
2
Dissolve hot and filter
Dissolve hot and filter
Dissolve the lees in hot water and filter out the solids.
Vifaa kwa hatua hii:
Maji1 as requiredZana zinazohitajika:
Sufuria kubwa ya mchuzi
Kitambaa cha jibini3
3
Cool and crystallise
Cool and crystallise
Let the filtered solution cool. As it cools the potassium bitartrate crystallises out; collect the crystals by filtering again.
Zana zinazohitajika:
Kitambaa cha jibini4
4
Dry and powder
Dry and powder
Dry the crystals; the purified salt is a white, odourless, acidic powder.
Zana Zinazohitajika
2- Kishikilia Nafasi
- Kishikilia Nafasi
Mchoro huu unatengeneza
Blueprint zinazohusiana
Blueprint hizi zinashiriki maarifa — mbinu, vifaa au kanuni
CC0 Umma Wote
Mchoro huu umetolewa chini ya CC0. Uko huru kunakili, kubadilisha, kusambaza, na kutumia kazi hii kwa madhumuni yoyote, bila kuomba ruhusa.
Saidia Mtengenezaji kwa kununua bidhaa kupitia Mchoro wao ambapo wanapata Kamisheni ya Mtengenezaji iliyowekwa na Wachuuzi, au unda marudio mapya ya Mchoro huu na uiunganishe kama kiungo katika Mchoro wako kuchangia mapato.