Hi all, I have been making wine now for a year and a bit and am really seeing the benefits ;-) I get a lot of enjoyment out of knowing what the ABV of my wine is. The question I have is that when I make a wine that involve Sultanas or Raisins I don't always feel that I know exactly the ABV of my wine. This is because I measure the OG at the start but I feel any sugar from the fruit want actually come out until the wine starts moving around during the fermentation stage. This will mean that my OG and final ABV surely can not be accurate. What does everyone else feel about this?
Do raisins and Sultanas give off much sugar when really cut up? I usually give them a quick blast in a blender. I am sure that they give off a lot of sugar into to wort during fermentation but I may be wrong.
Any thoughts / knowledge on the above is very much appreciated.