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Old 01-22-2015, 08:00 PM   #41
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Originally Posted by Mirilis View Post
I want to do a 1 gallon batch of Raisin wine but I need a little help.. i have ~3-4 pounds of raisins i bought from sams club I want to use (sun maid i think)..

I want to throw them in the blender with some bottled water and chop em up then put it in the 1.5gallon plastic wine bucket that I have with some sugar and more water

Ill throw in a campden tab and wait a day then stir and pitch. Do I need any other additives?

and How much Sugar/Raisins should I use?.. im kinda dim witted when it comes to wines.
You shouldn't need any campden- most raisins are loaded with sulfites.

I have had a bottle of this wine, but never made it, so I don't know what the SG of the raisins alone are, though!
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Old 01-24-2015, 06:32 AM   #42
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I was right about the sugar extraction from the raisins. I checked my gravity at pitch was 18.5 Brix... today about 24 hours after pitch it was 20.5 Brix and it was plugging away

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Old 02-06-2015, 10:54 AM   #43
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Just found this thread - for a couple of years I have made ginger wine using locally-obtained grape must which is cheap and not great quality (used for making commercial mass-produced grape brandies). I would get 10L of the must and add another 10L of water and 7kg of sugar for sweetness, plus almost 2Kg of ginger and a few lemons and bananas and things, and it has turned out very nice, and I have had to make extra for friends etc.

The grape harvest failed big-time last year due to heavy rains, and my supplies of my favourite winter warmer are running low as I couldn't make it. I am thinking using raisins as a base would be just as good for this. I would also like to avoid using added sugars, and just produce alcohol from the raisins. "Ubermensch" back in 2008 mentioned "20 L batch ... with 5 kg of sultana raisins and no sugar" (that's about 11lb per 5 gallon batch) - others have given somewhat different numbers.

Any idea on what sort of ball park of ratios of raisins to water we need to be in to arrive at a "winey" sort of ABV - 11% or something?

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