Just curious when everyone adds raisins to there wine. Primary or Secondary. I've read several threads and seems there is no direct answer. Thanks
I would think that is the proper way. One would think the yeast needs to get at the raisins at its strongest point... primary. In the secondary how much yeast would really be active enough to get to the raisins.
I put mine in the primary in a mesh bag.
Ok, it may be a silly question, but why add them to the wine? What do they
add to a wine and will they help an applewine?
Gives the wine more body.
Raisins in the primary add tannins and nutrients for the yeast. I've also read it enhances the body of a wine.
I had not thought of adding a few raisins to applewine.
I've always added them to primary. Regards, GF.
Interesting, Is this different than leaving it on the grape skins/seeds/lees etc? Or are we just using raisins when we buy already processed juice?