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Old 10-05-2012, 01:20 AM   #11
weizemanner
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May 2009
Seattle, WA
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Many raisins are covered in sulfur/sulfates before drying. Helps control wild yeasts, but might prevent the yeast in the bottle from carbonating at all. Personally if i tried this i would use organic raisins and soak them in ever-clear for a few minutes.

or if you want raisin flavor for your Belgians or what-have-you, add them to secondary and use your normal priming sugar for carbonation.



 
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Old 10-05-2012, 08:28 PM   #12
Chromebrew
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Jun 2012
Katy, Texas
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Subscribed. If anyone tests this please reply. Thanks!



 
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Old 10-07-2012, 08:14 PM   #13
naristov
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Feb 2012
New York, Ny
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Quote:
Originally Posted by Chromebrew View Post
Subscribed. If anyone tests this please reply. Thanks!
I got a bottling day coming up in a 2 weeks, I'm going to set aside a few bottles to experiment with. I'll let you know how it all comes out.
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Old 10-07-2012, 09:02 PM   #14
mtodd22
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Feb 2012
Tacoma, WA
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I was speaking with my friend's dad a few months back. He was a homebrewer back in the early 90's and he was telling me he used raisins for carbonating a few times. He said it worked great. No bombs, good head, etc. I didn't ask how may per bottle, or if he took steps to sanitize them, but I do know they went in whole.

 
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Old 10-15-2012, 12:40 AM   #15
PlinyTheElder
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Oct 2012
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I have also seen this recipe and just bottled today. Although I was worried about ruining my entire batch and only primed half of them with raisins. I'll post back and let you know what happens. (ie. How many diseases I pick-up, or how many flats and bombs I make.)

 
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Old 10-15-2012, 08:15 PM   #16
naristov
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Feb 2012
New York, Ny
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Quote:
Originally Posted by PlinyTheElder View Post
I have also seen this recipe and just bottled today. Although I was worried about ruining my entire batch and only primed half of them with raisins. I'll post back and let you know what happens. (ie. How many diseases I pick-up, or how many flats and bombs I make.)
How many did you put in? What were your methods (if any) to putting them in? I'm going to bottle before the weekend, I plan to putting aside a few bottles and try different methods out. Keep us posted.
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Old 10-15-2012, 08:26 PM   #17
wiescins
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Jun 2010
Chicago, IL
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very interesting

 
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Old 10-16-2012, 04:00 AM   #18
PlinyTheElder
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Oct 2012
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Quote:
Originally Posted by naristov View Post
How many did you put in? What were your methods (if any) to putting them in? I'm going to bottle before the weekend, I plan to putting aside a few bottles and try different methods out. Keep us posted.
So I tried to follow the recipe and story regarding the raisins. I put 4 moderately sized raisins in each bottle and then filled the bottles. I didn't prep them by washing or cleansing them in anyway. Sounds risky after reading all the posts on this thread. I convinced myself that the alcohol and acidity of the beer would be enough to combat any bugs.

 
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Old 10-16-2012, 04:29 AM   #19
fullstop22
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Oct 2006
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My Dad brewed once in the 60's. I do remember it did have at least one raisin in each bottle. I was young so I do not know if it was for carbonation or not.

 
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Old 10-16-2012, 08:55 AM   #20
Bradinator
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Oct 2008
Calgary, AB
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I remember chatting with an elderly fellow that used to home brew all the time at his farm and said he used raisins in his brews to ferment it. Guessing there must be some kind of wild yeasts on it? I tried raisins in a couple brews, though not to ferment it and found they added nothing to the final product except for some nasty looking white balls floating around my fermenter. Live and learn I guess.

Can't wait to see how this experiment turns out though.


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