What does addng raisins do for flavor? When can they be added and how mcuh would one use for 1 gallon. Also curious im only 1.5 weeks in primary process... Can i let it go in primary for more than 2 wks despite the simple recipe said 2 wks then rack in secondary for another 2 wks. I was thinking of letting it go in primary for atleast 4 wks.
Raisins?
- Thread starter cacaca86
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UpstateMike
Well-Known Member
I think when people add raisins, they are doing it more as a natural yeast nutrient, and not as a flavor enhancer.
gratus fermentatio
Well-Known Member
I've added as much as 4lbs of raisins to a 6 gallon batch of cider, they don't really add any flavour that I could detect, but they DO add a bit more sugar (not certain how much, I never calculated it) & a bit of body to a cider or even a non-grape wine.
I always do a freeze/thaw & run them through a food processor before adding to primary. They do work, but I think the raisin addition would be noticable more by their absence rather than by their presence; unless you use too few or too much.
Regards, GF.
I always do a freeze/thaw & run them through a food processor before adding to primary. They do work, but I think the raisin addition would be noticable more by their absence rather than by their presence; unless you use too few or too much.
Regards, GF.
WilliamSlayer
Well-Known Member
Done this with wine. They don't sink.
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