Wine diamonds. They’re somewhat common. It’s precipitated tartaric acid, or potassium tartrate. In the future, a good week or two of cold storage can precipitate them prior to bottling. They won’t harm your wine at all.
Wine diamonds. They’re somewhat common. It’s precipitated tartaric acid, or potassium tartrate. In the future, a good week or two of cold storage can precipitate them prior to bottling. They won’t harm your wine at all.
