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Old 12-31-2012, 07:23 PM   #1
scottv
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I see a lot of people using raisins to help ferment. My question is there a certain type if raisin or just raisins in general. Also can you still add nutrient and energizer on top of it or does it defeat the purpose.

 
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Old 12-31-2012, 11:30 PM   #2
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Raisins are cheap tannins and nutrients. No one type is inherently better over the other if using just to provide more nutrients. If you have the proper yeast nutrients then I would not worry about adding raisins unless you want the flavor. In that case add fresh grapes/grape juice/grape puree from the LHBS instead of raisins.
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Old 01-01-2013, 12:14 AM   #3
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Zante Currant raisins give a little better flavor than the usual raisins, might be worth trying to make a raisin mead with them. I dont think I have seen grape puree, but wine grape concentrate also works well and wont clog up your racking tube. WVMJ
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Old 01-01-2013, 01:42 AM   #4
scottv
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Ok so you can do both but do not really need to.

 
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Old 01-01-2013, 02:14 AM   #5
jackfrost
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I like the raisins flavor I use then in all Mead's

 
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Old 01-01-2013, 08:14 AM   #6
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A small handful (per gallon) is good as there is some nutrient value plus they can also help with "body" (viscosity), but if you use too much you can get sherry/port/"raisiny oxidation" sort of notes - which judges of comps mark down for......unless its a batch made to have that as a specific attribute, like a port or sherry with honey notes coming through in the taste......
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Old 01-01-2013, 08:32 AM   #7
scottv
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Thanks y'all. I'm about a week away from starting my second mead. Want this one to be much better.

 
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Old 01-01-2013, 11:09 AM   #8
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Scottv...I do not hesitate to use raisins in my mead. They are a great nutrient source for mead, and we know that nutrient deficiency is an issue in mead--unless you tackle it. If I am working on what will be a light colored mead I use golden raisins or a blend of golden/dark. I typically use 8-12oz per gallon. If the mead will be darker then I use plain dark raisins, though zante currants are my favorite dark 'raisin'(though not a raisin, but you know what I mean). I do not worry if the raisins have sulfites, but I do look for oil and avoid those particular ones. The amount of sulfites added to preserve the raisins will not inhibit your yeast, but you can do a few rinses in boiling water if that bothers you.

I will also haunt nuts.com because they have a huge variety of raisins, and sometimes I even find the raisins on the stems--fabulous little dried drops of sugar!

You mentioned you would like to improve your mead. Would you care to share your recipe, start date, bottling date, etc--perhaps we can troubleshoot? The biggest tip, and you may already know is: quality in/quality out, all in good time.
....Sara
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Old 01-01-2013, 04:16 PM   #9
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Sara, they are made from grapes, what makes the zantes not a raisin? THanks, WVMJ
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Old 01-01-2013, 05:16 PM   #10
jackfrost
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You can also use craisins and prunes. To ad depth. Or whole cherries with pit to at woodsy flavor.....I like to use apple wood chips.

 
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