When I bake an Irish soda bread I need to add among other things a bit of white powder called 'cream of tartar'. Last of today's definitions for tartar is:
4. A reddish deposit on the sides of wine casks.

Is the reddish deposit the same stuff (bleeched) as the white powder I use which is known to me as also as winestone acid? Of course ICLIU but that is work and not much of an exchange.

According to the "Potassium bitartrate" article on Wikipedia, "The crude form (known as beeswing) is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes."

don't believe everything in Wiki

don't believe everything in Wiki

I would merely amend to "don't believe everything". I think Wikipedia (and wikis in general) get a bum rap.

And why, particularly, is the assertion "[t]he crude form (known as beeswing) is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes" doubtful?

The full sentiment is:

Don't believe everything you hear or anything you say.

Thank you talesoftrivia. So it ìs the bleached and purified stuff. I didn't know the chemistry word "Potassium bitartrate" . Always liked the word 'cream of tartar' that has nothing to do with cream at all. The Wiki article gives sufficient information.

"The crystals (wine diamonds) will often form on the underside of a cork in wine". "wine diamonds". Now that sounds really good.