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Old 01-22-2014, 08:21 AM   #31
Ash_Mathew
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My raisins and sultanas do, too. Never seem to cause any issues. It will be a "trace" amount, anyway. Something to stop them clumping together properly in the bag. But as I said, I make these all of the time with no issues. If I can make great tasting wine for about 8 for an Imperial 5 gallons, then I am going to do it. Haha I just use it as my general drinking wine, anyway. Other fruit wines and kits go into storage to age.
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Old 01-23-2014, 01:18 AM   #32
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I am coming up on the two year mark for my batch, I think I have only one bottle left, tempted to open it but also thinking about another year to age...
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Old 02-04-2014, 05:09 PM   #33
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need some help making white grape wine need some direction i have 2 gallons of water ,15 oz of white grape raisins , 7 grams of yeast , 1 pound of sugar
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Old 02-04-2014, 05:10 PM   #34
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i have it in a glass 5 gallon cask burping it threw water
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Old 02-05-2014, 02:49 AM   #35
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need some help making white grape wine need some direction i have 2 gallons of water ,15 oz of white grape raisins , 7 grams of yeast , 1 pound of sugar i have it in a glass cask burping it threw water
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Old 04-06-2014, 08:39 PM   #36
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The other day i made a one gallon version from jack keller. Today i left for 4.5 hours and came back to an exploded carboy. It was spilt everywhere. I guess the raisin cap pressed against the airlock and caused to much pressure. Im pretty sad. :'(


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Old 07-18-2014, 07:04 PM   #37
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I had some raisins lying about so I thought about making wine with them. Looked up recipes and found this forum...very cool. Well... I can't ever leave a recipe well enough alone, I must experiment! So, here's what I am doing. I ferment into a 5 gallon carboy and rack over to a secondary 5 gallon carboy. My initial recipe is 6.5 lbs of sun maid raisins, 3.5 lbs of prunes, 1.5 lbs dark brown sugar, 1 lb of clover honey and 1 gallon welch's grape juice. I pitched a wyeast sweet mead smack pack. I began last Saturday and fermentation activity has been very heavy up until last night when it slowed considerably. Since it's in the bathtub, I ran a warm bath of water an activity resumed until I drained the tub last night before bed. Just an FYI I used a 2" x 4' long blow off tube into a one galling jug of water for my primary airlock until the craziness subsides. The initial specific gravity was about 1.050 but was hard getting a read as the pulpy mix seemed to suck the hydrometer down like quicksand. I will probably rack into the secondary this evening. I also used a meat grinder attachment to grind the raisins and prunes. They looked like worms so this will be worm wine! There certainly is a big mess in the carboy, lots of pulp sediment below and a pulp infused krausen at the top.
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Old 07-20-2014, 01:50 PM   #38
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After 6 days of strong activity, the fermentation pretty much stopped. I racked over to my secondary carboy and topped up with 64 oz of prune juice and 64 oz of grape juice, having lost about that much volume due to solid waste removed from the first fermentation. Activity barely resumed, a bubble here or there and the temp was about 72f. I ran another warm bath and raised the temp again to about 80f, activity resumed moderately, as long as the water was warm and the temp near 80f. I drained the tub and activity ceased. It only ran for about a half day, should I keep the temp up in the 80's for a while longer? Should I rack back to the cleaned first carboy as the wort has settled? Should I pitch more yeast? I'm just concerned that there should have been more activity for that extra gallon of juice than what happened. Thanks!
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Old 07-20-2014, 10:50 PM   #39
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Racked over again to get off of trub. Topped up with 64oz of welch's grape juice. Took sample before adding and took a reading...1.012. Tastes ok hints of port and some other type of wine. Looks like no activity so I am running another bath. Volume of liquid increases and moves up into the blowoff tube about 3". Seems like more should be happening.
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Old 01-22-2015, 08:09 PM   #40
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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.
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