Wine Making
A comprehensive range of the acids & deacidifiers used in winemaking.
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Cream of Tartar - 50g
£1.15
Potassium hydrogen tartrate, commonly known as Cream of Tartar, is the white crystalline powder that precipitates out of over acid wines at cool temperatures. It has no aroma and an acid taste.
It is used in many recipes for ginger beer as it provides a gentle acidity. When combined with baking soda it makes baking powder. It stabilises and increases the volume of beaten egg whites and can even be used to clean brass and copper cookware!
