raisins

[KSch]

I want to make a banana wine and the only golden raisins have sulfur dioxide on them. Any way to remove or will it hurt? Thanks

 

[DBhomebrew]

Are you liking at the raisins for yeast nutrition? Better to look at actual nutrient protocols.

"For raisins to be a significant source of YAN for yeast fermentation, you'd literally have to add them to your mead by the POUND- and not by the handful."

https://gotmead.com/blog/wp-content/uploads/2019/02/Raisins-are-NOT-nutrients.pdf

 

[KSch]

It will go into the wine in secondary for body.

 

[bushpilot]

It will go into the wine in secondary for body.

I would rinse them. And since it is for secondary, fermentation should be completed when you add them(?), so it should not cause harm.

 

[bjhbrew]

I followed the instructions on this blog when I made banana wine. Seemed to work out pretty good.

https://wijnmaker.blogspot.com/2007/11/rozijnen-raisins.html?m=1

 

[KSch]

Thanks that is just what I was looking for

 

[amber-ale]

I rinse my raisins (or other dried fruit, depending on recipe) in hot water twice to rinse off any residues and then snip soak them in almost boiling water to sanitize/rehydrate them. Then roughly chop them and the water in a sanitized blender.
I've never had any problems with infection or fermentation