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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Subsitute for cream of tartar
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Old 01-06-2011, 07:03 PM   #1
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Default Subsitute for cream of tartar

This recipe for nettle ale (not technically an ale, but anyway) calls for cream of tartar: http://www.channel4.com/food/recipes...ecipe_p_1.html
What purpose does the cream of tartar serve, and could something else be used instead? In Sweden where I live cream of tartar is very hard to come by.

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Old 01-06-2011, 07:08 PM   #2
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Well it is a salt so I would think you could use Gypsum instead.

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Old 01-06-2011, 08:33 PM   #3
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You might try using tartaric acid. Maybe half the amount? Cream of tartar is a 50% neutralized version of tartaric acid..so that might work. It should be available in your LHBS.

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Old 01-06-2011, 08:44 PM   #4
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Is the purpose simply for the Water profile Dave?

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Old 01-06-2011, 08:48 PM   #5
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Originally Posted by BendBrewer View Post
Well it is a salt so I would think you could use Gypsum instead.
? gypsum is completely different from cream of tartar....

in sweden i think it's called Vinsten. or try ordering online?

http://www.penzeys.com/

or find a local winemaker. they should have tons of it
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Old 01-06-2011, 08:56 PM   #6
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Yep, cream of tartar is vinsten in Swedish, how come you know that word? What is the function of cream of tartar in the ale recipe, is it to help the fermentation? From what I have read it is commonly used in baking, basically doing the same thing as baking soda.

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Old 01-06-2011, 08:57 PM   #7
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Is the purpose simply for the Water profile Dave?
I don't believe so. Cream of tartar inhibits the formation of sugar crystals. My guess is that its there to keep the sugar from bunching up and remaining accessible to the yeast.
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Old 01-06-2011, 08:59 PM   #8
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Cream of Tartar is often used when making invert/candi sugar for Belgian beers, other substitutes are a vitamin c tablet or even a couple drops of lemon juice. I don't know for what purpose in your recipe, but those might work for you.

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Old 01-06-2011, 09:00 PM   #9
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? gypsum is completely different from cream of tartar....

in sweden i think it's called Vinsten. or try ordering online?

http://www.penzeys.com/

or find a local winemaker. they should have tons of it
I just saw it was a salt and assumed it was to help the water profile.

Any idea of its purpose? I had never heard of using it before.
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Old 01-06-2011, 09:04 PM   #10
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Quote:
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Cream of Tartar is often used when making invert/candi sugar for Belgian beers, other substitutes are a vitamin c tablet or even a couple drops of lemon juice. I don't know for what purpose in your recipe, but those might work for you.
So not necessarily being accessible, just keeping it hyrdolized rather than crystals?
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