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Old 05-11-2009, 08:00 PM   #11
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Yooper, what type of raisins do you use? Purple raisins or golden raisins?
Sunmaid Golden Raisins (with no sulfite). They're a pain to chop, though- so use a food chopper if you have one!
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Old 05-13-2009, 09:18 PM   #12
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Working on my dandy lion wine. Boiled for one hour day before yesterday and pitched the yeast (Montrachet). Bought 5 lbs of golden raisins today to add tomorrow when I transfer to carboy.

When I checked the must today, it has formed a real cap on the top with all the oranges, lemons, dandelions, etc.

Should I punch this cap down and stir it up or should I just let it be til tomorrow evening when I transfer?

thanks,

Gus

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Old 05-13-2009, 09:45 PM   #13
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Working on my dandy lion wine. Boiled for one hour day before yesterday and pitched the yeast (Montrachet). Bought 5 lbs of golden raisins today to add tomorrow when I transfer to carboy.

When I checked the must today, it has formed a real cap on the top with all the oranges, lemons, dandelions, etc.

Should I punch this cap down and stir it up or should I just let it be til tomorrow evening when I transfer?

thanks,

Gus
Punch it down, and stir it up well. It'll float again- I like to break up the cap a couple of times a day. You don't want the top to dry out.
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Old 05-13-2009, 11:20 PM   #14
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Thanks a bunch.

I stirred it up good and will do it again later.

Gus

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Old 05-15-2009, 12:32 AM   #15
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Transferred the must over to a carboy today! Added 5 lbs of golden raisins and Wow is it cooking! SG was 1.100--before adding the raisins. i would surmise this will be some pretty strong stuff.

Now I guess I leave it until it ferments dry and then rack. My question is do I stir up the raisins at the bottom once in a while or just let it set as it is?

Also, at what point do the raisins get taken out? When I rack it?

Thanks for all the answers.

Gus

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Old 05-15-2009, 12:42 AM   #16
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Transferred the must over to a carboy today! Added 5 lbs of golden raisins and Wow is it cooking! SG was 1.100--before adding the raisins. i would surmise this will be some pretty strong stuff.

Now I guess I leave it until it ferments dry and then rack. My question is do I stir up the raisins at the bottom once in a while or just let it set as it is?

Also, at what point do the raisins get taken out? When I rack it?

Thanks for all the answers.

Gus
No, no need to stir up the raisins- the yeast know where they are. Now is the time to let it finish up, and when it's done it can be racked off of the raisins. No need to rush it- you can wait until you have 1/4" thick lees in the raisins. Maybe a month or so, depending on how much sediment drops.
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Old 05-15-2009, 01:55 AM   #17
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I can do that!

Gus

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Old 05-16-2009, 06:00 PM   #18
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Wow!!!

This is the most active ferment I have ever seen.

About 1 bubble per second or more!

All the raisins have risen to the top of the carboy and I had to pull a little liquid out to keep the must in the jug. Will the raisins eventually sink back down to the bottom? If they sink, would that give me an indication that the ferment is done?

It is a sight to behold.

Gus

thanks again.

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Old 05-16-2009, 06:32 PM   #19
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Wow!!!

This is the most active ferment I have ever seen.

About 1 bubble per second or more!

All the raisins have risen to the top of the carboy and I had to pull a little liquid out to keep the must in the jug. Will the raisins eventually sink back down to the bottom? If they sink, would that give me an indication that the ferment is done?

It is a sight to behold.

Gus

thanks again.
They will sink eventually. Right now it's the co2 bubbles holding them up. Then when it slows down, you can add some water or must to top up again. You don't want any headspace when it slows down, but you definitely need some now!
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Old 05-26-2009, 11:15 PM   #20
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After about 3 weeks the bubbling has died down some, but still pretty good. I kind of screwed up today. I removed the stopper to add a little more liquid becuase I could see the raisins (still on top) were getting dry on top. Well, I pushed the stopper too far in ( I have had that problem before with this particular carboy, so I should have known better!) Anyway, rubber stopper is in the mix. Is this a problem? Do I need to get it out? Or can I just leave it. For now, I just put another one on.
Please tell me it will be okay!
thanks,

Gus

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