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Cream of Tartar from Wine Lees
Basotxerri (Wikimedia Commons) · CC BY-SA 4.0
TheChef

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TheChef

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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.
Oqalayo
1–2 days

Imiyalelo

1

Collect the lees

After fermentation, rack the wine off and keep the sediment, the lees.

Izinto zokwakha zalesi sinyathelo:

Inzika yewayiniInzika yewayini1 as required
2

Dissolve hot and filter

Dissolve the lees in hot water and filter out the solids.

Izinto zokwakha zalesi sinyathelo:

AmanziAmanzi1 as required

Amathuluzi adingekayo:

Ibhodwe Elikhulu LomhluziIbhodwe Elikhulu Lomhluzi
Indwangu kashiziIndwangu kashizi
3

Cool and crystallise

Let the filtered solution cool. As it cools the potassium bitartrate crystallises out; collect the crystals by filtering again.

Amathuluzi adingekayo:

Indwangu kashiziIndwangu kashizi
4

Dry and powder

Dry the crystals; the purified salt is a white, odourless, acidic powder.

Izinto

2
  • 1
    Inzika yewayini
    1 as required
    Isibambeli
  • 2
    Amanzi
    1 as required
    Isibambeli

Amathuluzi Adingekayo

2

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I-cream of tartar

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Greek Wine Making — Treading and Fermenting Grape Must

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