Using whole raisins for sugar content?

[sgt-teaspoon]

I have added a bit less honey than I should have, and opted to fill the remaining the sugar gap with raisins. I had 3L of volume before adding the raisins with 850g of honey. I added 250g of raisins (whole) thinking that it could substitute for the lack of sugars, but now i am worrying that the sugars in the raisins wont dissolve to the solution enough to be eaten by the yeast. Should I be worried?

My yeast has a tolerance level of %14-%16 abv and my specific gravity reading (before i added the raisins) was 1.076. I assume the raisins wont contribute much to the specific gravity since the sugars arent dissolved, so, what abv should i expect?

I guess the overall question is, how effective can whole raisins be as sugar content for the yeast?

 

[Maylar]

At 26 gm sugar in 1/4 cup of raisins, I'd say it'll be insignificant.