It is quite likely that a crystalline deposit will form at the bottom
of your wine after it is bottled. As these sink to the bottom, they are easy
behind when pouring the wine. They are nothing to worry about and are
quite natural. The main acid in grapes is tartaric acid, C4
during fermentation this changes to KC4
acidic potassium salt, known also as "cream of tartar" or, when in
It's rarely seen in modern commercial wine because deliberate steps are
to force it to precipitate before it is bottled.