Tartar?

[Shirazzy]

Hi all,
Can anyone tell me what cream of tartar and/or tartaric acid add to the brew?
I've got hold of some old sherry recipes that I am trying to adjust to my larder/taste but am unsure what sort of effect these have as I haven't come across them before.

Thanks in advance :

 

[Scott]

In ginger beer it stops crystallisation, I assume it'll have the same or similar effect in other brews. The amount you add is small so you don't notice any off flavour

 

[wezil]

Hi tartaric acid is the principal acid in wine grapes (according to my reading). And is unstable at very low tempratures, and can form crystals on the sides of the bottle. It's probably used to give the 'sherry' a vinuos flavour, and to help oxidation (from which sherry gets it's taste).

 

[Shirazzy]

Thanks very much, I like to know why I'm adding stuff/doing processes - it helps me remember to do them