Adding Raisins to wine?

I use Sun Maid Zante Currents and, while I've added them whole it's better to coarsely chop them. No need for the boiling water, just put them in a straining bag in the primary.

Of course you can!

Emerald said:

Thanks! I wasn't sure, but since all the reading that I have done says that raisins really improve the flavor/mouth feel of fruit wines I figure I would try it. I must say that even young I am almost shocked that my young apple wine is comparable to the white wines that I buy... Makes me feel like I can make anything now!

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I just bottled my first batch of apfelwein this weekend. Even 1 month young it still tasted better than the white wines at the store. Can't wait to try it in a month or two. I added cinnamon to that batch, it came out great. Raisins sounds like a good idea, I'll have to try it next time.

When I've added raisins to wines, I've poured boiling water over them 'cause I'm scared of bad bugs. I don't chop them, and I don't bag them. They float to the top of the fermenter after a day or so. So when it comes time to rack, or bottle, I just push the siphon under the raisins, and go for it.

When flavouring mead, you can just add a few berries. But then you have to keep an eye on it.
We crack them, make a 'teabag' to put them in and steep them. Leave the teabag in there for about 3 weeks and remove it before ageing.
If ageing with an airlock, fill it with cheap vodka as water can go off over time. But better still, kill the fermentation with campden tablets and stow the jug away somewhere cool and dark where you can forget about it for a few years.