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Old 03-18-2012, 05:55 AM   #21
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Originally Posted by WIMARIPA
I threw my raisins in with some mead that had just started to bubble then a day later I went at it with my hand blender stick thing. Worked well, but now a week later I am still stirring it twice a day to mix the raisins back in. Any suggestions on what to do to get the raisins to stay in suspension? Perhaps there is just too much fermentable sugar and the co2 from the resting fermentation keeps pushing the raisins up. I'll see if it calms down with time.
How did this turn out?
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Old 03-18-2012, 02:03 PM   #22
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THanks for the new post which drew my attention to this thread. I am going to make this today, with the addition of some brown sugar and medium char oak. Should be most excellent for this fall.

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Old 05-10-2012, 03:49 PM   #23
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Update if anyone is following or considering. I let it go four weeks on the bag 'o raisin mush, then secondary with a medium char oak spiral. OG 1.080, sampled last night - two months in - .994 and still tastes deliciously sweet with nice earthy tones and a bit of oak. I think two more months and then bottle and condition for fall. Good stuff!

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Old 08-10-2012, 07:46 PM   #24
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Here we are, three months later, just took a reading and sample. .984; calculated abv 12.6%. Taste is pretty hot, may have to back sweeten a bit. The oak is masked now, I may add another spiral to bring it out more.

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Old 11-16-2012, 11:40 PM   #25
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Originally Posted by TheWeeb View Post
Here we are, three months later, just took a reading and sample. .984; calculated abv 12.6%. Taste is pretty hot, may have to back sweeten a bit. The oak is masked now, I may add another spiral to bring it out more.
Any updates on this? I am curious to see how it ended up and if you did in fact back sweeten it some? Looking to make a batch of this as soon as I get a fermenter free to put it in.
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Old 01-07-2013, 05:53 PM   #26
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I just had a bottle over New Years, aging nicely, did not back sweeten. Very drinkable, but would like it to clear more. Nice musty raisin flavor.

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Old 10-04-2013, 04:28 PM   #27
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I do several different types of this. I took inspiration from a dried wine kit. My two most recent ones are one with Sultanas, 2 sliced lemons and 3 sliced peaches. The other is raisins with figs. They are still fermenting, but from the samples if have had, they taste amazing. Both Imperial 5 gallons batches. 4kg of sugar in each in fermentation bin.

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Old 11-06-2013, 04:28 PM   #28
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What yeast do u use as I want to give this a try

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Old 11-06-2013, 08:23 PM   #29
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I use Gervin GV5 for white wines. And the red equivalent.

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Old 01-22-2014, 12:30 AM   #30
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Does it matter if the raisins have some oil in it? The raisins I've got contains sunflower oil and sulphites, are they usable in any wine making?

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