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I got a couple of more questions about raisins. -How much(if any) liquid will I lose pr lbs of raisins added? -Can I use raisins to increase gravity? For example how much raisins with 52% sugar will I need to add pr gallon to bring the gravity up one point from 1.08 to 1.09? Can I simply add...

-In what form should I add raisins? Whole, chopped, pulped in a blender, as a strained liquid tea etc. -If I pulp the raisins in a blender will it fall down with the lees or float around? -How long should they be in the brew?

I was thinking about making this wines when I get time on saturday or sunday... The juice is just pure pressing from fresh berries and should be high quality. I dont have any ph messures, but there all very acidic tasting. From post #2,#4,#5 I comed to the conclusion: I just mix Black...

Thanks for helping. Even 100% pure raspberry and black currant? How about abv and yeast types?

Im going to make wine from 100% fresh juice. I got 3 L(~0.8 gallon) of each cherry, raspberry, red currant, black currant. I can mix some of them if recommended, but was thinking of making 4 separate smaller batches one for each flavour. So the question is how much wine do I make from each...