Welchs White Grape Peach Help

I have made a few batch's of welches white grape peach wine. I use the below recipe. I have always got rave reviews from this wine. I am currently getting ready to make a 3 gal batch (the only currently empty carboy).

I found a 1 lb box of golden raisins in the pantry, I am thinking about adding them to give a little more body/flavor. Has anyone done this? Is this a bad idea?

I understand that i need to chop the raisins, soak/rinse in hot water and bag them. The recipe already has pectic enzyme in it, should I add some more? Is this a bad idea? Do I leave them in the whole time the juice ferments?


Recipe
3 Gal Welch's White Grape and Peach
1-1/4 lbs granulated sugar to 1.080
2 Tbsp acid blend
1 Tbsp pectic enzyme
1 Tbsp yeast nutrient
Cotes De Blancs wine yeast

Back sweeten with a f-pack of same juice reduced to aprox 1 ltr.


Thanks in Advance

AD

Golden raisins are a great addition- chopping them is a PITA though. I didn't bag mine, just racked off of them when it was time to rack.

Should I go with the whole 15 oz box?

Airplanedoc said:

Should I go with the whole 15 oz box?

Click to expand...

1 pound in 3 gallons? Sure! That sounds great.

my welches recipe used 1lb sugar per gallon and they say Im alittle lite

vinper said:

my welches recipe used 1lb sugar per gallon and they say Im alittle lite

Click to expand...

That' s 1lb of raisins in addition to sugar

doesn't welch's white grape concentrate have metabisulfite in it...doesn't that affect the fermentation process?

I did not recal that it did when I made mine. But with a healthy must and a lot of aeration/minimum 24 hour rest time before yeast pitch. You can get the must to ferment with a proper yeast.

Skeeter pee is one I did that I know has metabisulfate in the "Real Lemon" juice concentrate. Again with proper technique millions of gallons have been brewed.