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Old 01-27-2009, 03:20 PM   #1
Will_Tingle
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Jan 2009
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How would I go about making it?

My guess is: Boil and blend a good old ammount of raisins, and then treat it like cartoned fruit juice - how close am I?

 
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Old 01-27-2009, 04:05 PM   #2
EoinMag
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Dec 2008
Dublin, Ireland.
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I've seen recipes about, the hardest bit you'll find is getting the raisins ground up suitably, it's a real pain in the butt.

 
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Old 01-27-2009, 05:07 PM   #3
HBHoss
Chappell Brewery
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Raisins are table grapes left out in the sun to dry out. Wouldn't raisin wine be like dehydrated water? Am I missing something here? Raisins are usually a low quality grape and not the best for wine making. Very low sugar content. I suppose it would be like prune juice instead of plum juice?

 
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Old 01-27-2009, 05:44 PM   #4
EoinMag
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Dec 2008
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Here, I found that recipe I'd spotted before winemaking: requested recipe (Raisin Wine)

It's on the Jack Keller website, bookmark it.

 
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Old 01-27-2009, 07:00 PM   #5
Will_Tingle
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Jan 2009
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[QUOTE=EoinMag;1094014]Here, I found that recipe I'd spotted before winemaking: requested recipe (Raisin Wine)
[QUOTE]

Thanks!

[QUOTE=HBHoss;1093923]Raisins are table grapes left out in the sun to dry out. Wouldn't raisin wine be like dehydrated water? Am I missing something here? [QUOTE]

Yes, you would expect raisin wine to be, well, wine, but its very different.

Lindis Farn do a delisious "black beer and Raisin wine" which they briefly had to discontinue as it was fortified (with the addition of the black beer) and replace with a "Black malt and raisin wine" - I guess they got thier licensing sorted out, as the origional version is now available again.

 
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Old 01-27-2009, 07:07 PM   #6
HBHoss
Chappell Brewery
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[QUOTE=Will_Tingle;1094217][QUOTE=EoinMag;1094014]Here, I found that recipe I'd spotted before winemaking: requested recipe (Raisin Wine)
[QUOTE]

Thanks!

[QUOTE=HBHoss;1093923]Raisins are table grapes left out in the sun to dry out. Wouldn't raisin wine be like dehydrated water? Am I missing something here?
Quote:

Yes, you would expect raisin wine to be, well, wine, but its very different.

Lindis Farn do a delisious "black beer and Raisin wine" which they briefly had to discontinue as it was fortified (with the addition of the black beer) and replace with a "Black malt and raisin wine" - I guess they got thier licensing sorted out, as the origional version is now available again.
Well sheet, I dun learned sumtin gnu today. Interesting. I never would have thought of using raisins for wine. Sounds cool.

 
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Old 02-24-2012, 07:50 PM   #8
dradclif01
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Feb 2012
McDonough, Ga
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Hello fellow Brewers. Ive been making wine for about four years now, and three years ago I made a five gallon batch of Jack Keller s Raisin wine. I have made blackberry, peach and blueberry in the past. But the raisin is the best. Everyone who tries it raves about how good it is and want more. I will start another batch this spring, and it is such a pleasant tasting wine with an alcohol content at around 20% that this will be the only wine I will make in the future. All others pale to the raisin. I make a unique label and call it "Dons Raisin Head Wine". (Sorry Jack) Once you become a " Raisin Head" you'll never want to change.

 
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