Originally Posted by Zider
Were they preserved with sulphite? What is alcohol tolerance and clearing like?
That's my impression- that the golden raisins are not treated with sulfites but the regular raisins are. If the raisins are sulfited, then there would be no naturally present wild yeast on them.
Edit- or is it vice versa? The dark ones aren't sulfited, but the golden ones are?!?! I don't know, but I've used raisins as body builders in wine with no problems and no contamination from wild yeast.