Adding raisins

Wild Duk · 11-22-2009, 08:12 PM

I've started a batch of Vinters Reserve Elderberry. I'm thinking of adding some raisons to it, but not sure how much too add....

Any ideas?

**Yooper** · 11-22-2009, 08:14 PM

I like to add about .5 pound per gallon, if I'm adding it for body. They're a pain to chop, so I end up just adding as many as I feel like chopping, though.

Wild Duk · 11-22-2009, 08:43 PM

Do you think it would help out this wine.....

Thx

**Yooper** · 11-22-2009, 08:45 PM

Quote:

Originally Posted by Wild Duk

Do you think it would help out this wine, the directions call to add grape tannin, so would I leave that out.

Thx

I don't know. I think elderberries already are pretty tannic, but I don't have them around here so that's just a guess.

If you want to leave out the tannin, and use raisins, it might be exactly what I'd do in the same circumstances!

Wild Duk · 11-22-2009, 08:58 PM

I actually edited the post after I looked at the directions and it does not call for tannin.....So you might be right that the berries already contain enough.....

Thanks....

Now, what do you think about oaking while bulk ageing?????

Have you ever done any of these kits, how long do they take to get good....1 year min???

Zag38 · 12-02-2009, 02:24 AM

I use 4lbs for 3 gallons.

btw... hello all.. new here, been reading for a month now after I started my first attempt at cherry brandy/wine.

Yan · 12-02-2009, 02:40 AM

Quote:

Originally Posted by YooperBrew

I like to add about .5 pound per gallon, if I'm adding it for body. They're a pain to chop, so I end up just adding as many as I feel like chopping, though.

I run them through a small food processor after soaking them in some water for a while. Makes things easy enough. I guess a blender would work just the same.

Emerald · 12-02-2009, 04:15 AM

Does chopping them up help with the fermenting or does it just give more flavor to the wine?
I am about to start a grape/peach/mead and want to add raisins but now I am thinking that I should chop them? Do you soak them before you chop, or just chop and drop them in ?-- I gotta start a local brew club so that I can question folks in person!! lol

OHIOSTEVE · 12-02-2009, 01:45 PM

I ran some raisins through a meat grinder for a peach raisin wine I made....don't do that.

Texron · 12-02-2009, 01:55 PM

Chopping raisons is about the biggest PIA I have run across. With every "chop" yopu have to scrape the raison bits off the blade. I am thinking about trying different methods to see if I can come up with a better way of doing it. One thought I want to try is to freeze the raisons and then chop them in a food processor will still hard.