I see raisins being used in quiet a few of the fruit and juice recipes for "body" but how/what do they do? Is it just the additional sugars or do the raisins add tannins something like how grape skins would?
Just a question I had that I've not found answers to online.
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White Dog Aleworks and Drafthouse
the raisins add tannins that would not normally be found in the wine, without the grape skins. also be careful because they also add to your fermentable sugar, and lees as well. just to take into consideration.
you can also use a tannin Powder as well. (or in substitution.)
I don't know specifically why/how raisins add body, but I can confirm that it is the case. Some of my fruit wines that weren't made with raisins were very "thin", lacking body. I think this can be compensated for by adding some juice concentrate to thicken it up.
Why raisins?
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