I'll have a black butte porter clone ready to bottle in a week or so that I will use raisins in if no one has done this by then. It can't be that hard. I wonder what the minimum amount of beers would be necessary to make some predictions. It would be good to see 2 beers each with 2, 3, and 4 raisins, and 1 beer with 5 raisins. Open 1 beer each at 10 days to check the carbonation and at several months open the rest including the one 5 raisin beer that hopefully hasn't exploded by then. This long term test would check for contamination problems.
Take some of each beer and run on a stir plate to knock the C02 out of them and check their gravity. A beer like a porter will have plenty of residual sugar to compare the final gravities amongst the beers. Use one unprimed capped beer and two sugar primed beers as controls.