On Tue, 17 Feb 2004 16:44:30 +0100, Ian Hoare >
wrote:

>Anyway, my guess is that
>the sediment may well be tartaric acid. Completely harmless.

Quite. As a matter of interest, do you know if the precipitation
affects the flavour noticeably? I mean, what is left disolved must
have a different chemical composition, but maybe the difference is
negligible for practical tasting purposes...?

--
Steve Slatcher
http://pobox.com/~steve.slatcher