Wine in the Dye

WINE IN THE DYE 

Barclay’s recipe for "Maiden's Blush" dye calls for both "wine lees" and "weinston." Both are byproducts of fermentation from her own wine casks. “Wine lees” are the remnants of yeast that has expired in the process of winemaking. Winestone is a form of tartaric acid—a natural component of grape juice that precipitates into crystals as alcohol forms during wine fermentation (cream of tartar is a form of tartaric acid). We are grateful to librarian and winemaker Ally Laird for supplying our "weinston."