Recipe Type: All Grain Yeast: Fermichamp Yeast Starter: none Additional Yeast or Yeast Starter: none Batch Size (Gallons): 3 1/2 Original Gravity: 25 brix Final Gravity: unknown Boiling Time (Minutes): n/a Color: Brown Primary Fermentation (# of Days & Temp): 130 days 62*F
Start with five pounds of regular raisins. (Same as SunMaid)
These must be put through a grinder, similar to a sausage grinder (with a crank and a screw). Blender will not work, food processor will not work.....the resulting paste is so gooey and sticky it becomes a large "turd" and will only spin around and around inside anything motorized. Grind by hand.
Place paste into fermenter, and add about four pounds of sugar. The raisins contain a lot of sugar already, and they are sweetened to boot.
Boil about three to three-and-a-half gallons of water. Pour water into paste and sugar mixture, stir well.
After must has cooled to about 80*F, pitch yeast. I used about two teaspoons. Fermichamp will not strip out the color as it ferments, and it's great in starting with high sugar contents and finishes well in high alcohol levels.
The paste will settle to the bottom of the fermenter. When bottling or racking to secondary, the paste/lees on the bottom will need to be strained or squeezed to get out a sizable amount of wine. The paste will squeeze out quite easily, and leaves perhaps a pound of dry sediment.
I started my batch on January 8, and bottled it just before Memorial Day. I haven't put any into my hydrometer, but the alcohol level is quite significant. Two or three glasses will put you down "nicely".
__________________
As for me and my household, we shall serve the Lord. Joshua
"God is great, beer is good, people are crazy." Some country artist
Jim sent me a sample of this wine- and it's really GOOD! It's a nice dessert wine with wonderful flavor. It seems a bit labor intensive (grinding all those raisins!) but I think it is worth it. This is on my list to make- thanks, Jim!
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I started this recipe last weekend. I don't have a grinder. I ran 1 pound batches of raisins in a blender with 1.5-2 cups of hot water. It seemed to work well.
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DHK
"I'm Dr. Henry Killinger, and this is my magic murder bag."
When you first sample it, it may have a tendency to be very hot, very strong of alcohol, almost like rocket fuel. Let it age, and it becomes very pleasant.
__________________
As for me and my household, we shall serve the Lord. Joshua
"God is great, beer is good, people are crazy." Some country artist
I got inspired by this and made a 20 L batch yesterday with 5 kg of sultana raisins and no sugar. The total amount of sugars in the raisins is ~3.5 kg, estimated from the nutrition label, giving me a potential abv. of 9% max if all sugars were fermented.
What I did is to soak the raisins in a large pot with warm water for an hour, strained the liquid in the fermentor and went at the raisins with a large electric hand mixer. That was relatively easy and the result looked like fresh diarrhea. I dumped the puree in the fermentor, added pectinase, raised with water to 20 L, mixed, pitched K1-V1116 at 22°C and stirred again 20 min later to mix in the yeasts (it's a very thick brew). It started bubbling 2 hours later and a very dense cap formed under 6 hours, burping continually.
This morning, I stirred the cap in and it was liquid enough to take an SG reading, I got 1.042. This evening, same maneuver, I get 1.020 I guess the raisins are rich in nutriments. It's stinking up the kitchen good too, one hell of a brew!
I'll not sure what I'm doing, but experimenting is fun
I got inspired by this and made a 20 L batch yesterday with 5 kg of sultana raisins and no sugar. The total amount of sugars in the raisins is ~3.5 kg, estimated from the nutrition label, giving me a potential abv. of 9% max if all sugars were fermented.
So how did this stuff turn out? Considering the price of practically everything these days, your recipe would be a bargain if it comes out good...
I'm loving this. Maybe it's that I'm three glasses deep tonight, but the flavor has really improved since my last glass, maybe two months ago. It was good to begin with, but after a year, I think it's less a dessert wine and more an anytime wine. I don't think it dried out in the bottle (that could be tragic), but the flavors have become more pronounced, more distinct. The tannins are sharp. There is an accompanying bitterness that is smooth and delightful.
Excellent wine. Love it.
__________________
DHK
"I'm Dr. Henry Killinger, and this is my magic murder bag."
Raisin Wine
I guess the raisins are rich in nutriments. It's stinking up the kitchen good too, one hell of a brew!
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