lots of raisins

[GeneDaniels1963]

Has anyone done a cider with LOTS of raisins to raise the SG? I just did a 1 gal test batch with 3 cups raisins. According to my calculations, 3 cups raisins = 9oz sugar = 25 grav points.

So that should make my SG about 1.070 or 75. That gives me possible abv of about 8%. Does that sound right?

I am hoping for a strong raisin taste. Don't know why I want that, just trying some new ideas. Even if it is not the best, at 8% abv, I am sure I will drink it

 

[fofusak]

I've never done something like that, but sounds like you're accounting for 100% efficiency and I don't know if that's possible. Is it?

 

[GeneDaniels1963]

according to the chart I use, 1.075 has the potential for 9.9% abv. So that's why I am guessing at 8%

 

[Maylar]

I used a bunch of raisins in a cider once and didn't notice much change in SG. Maybe it takes a while for the sugars to leech out, I dunno.

 

[IslandLizard]

I used a bunch of raisins in a cider once and didn't notice much change in SG. Maybe it takes a while for the sugars to leech out, I dunno.

That ^

You could cut them up into little pieces, like you would mince garlic or ginger, to speed up sugar extraction.

When you add 25 gravity point from 3 cups of raisins to 1 gallon of 1.070 cider, your gravity will be 1.095, not 1.075! <== Oops, reread the OP! You're contemplating a final gravity of 1.070-1.075, not raising it from 1.070.

 

[bernardsmith]

I've never done something like that, but sounds like you're accounting for 100% efficiency and I don't know if that's possible. Is it?

Wine ain't beer. Grains have lots of complex sugars which different strains of yeast tackle with different rates of success AKA "efficiency". Simple sugars found in fruits pose few challenges to wine yeasts - wine makers assume 100% efficiency - so wines, ciders and meads can all be expected (all other things being equal) to end with a final gravity of .996 or lower. Wine makers tend to rate yeasts by their tolerance for alcohol rather than their "efficiency"

 

[gratus fermentatio]

I've used as much as 4lbs in 6 gallons of graff, but I never bothered to calculate how much sugar those raisins would add.
Regards, GF.

 

[mwilcox]

Noticeable raisin flavor makes for a nice New England Cider if there is still cider/apple character. I make a pretty decent version with raisin, date, brown sugar, honey, and sometimes molasses or maple syrup.

as for your gravity, let's see...you've got 3 cups out of 1 gallon, or nearly 19% of the volume. If you really packed them in there, it would be close to that. If there's plenty of space around them when measuring, let's say more like 12%. So your gallon is initially something like 88% apple juice at what I'll just guess is 12 Brix, and 12% raisins at let's say 60 Brix (could be a bit higher, even in the high 70's). That'll give potential SG in the 18 Brix range, which is similar to what you posted. So when complete you'll end up with a few liters with ABV in the 9-10ish range.

I hope it turns out delicious.

cheers--
--Michael

 

[fofusak]

Wine ain't beer. Grains have lots of complex sugars which different strains of yeast tackle with different rates of success AKA "efficiency". Simple sugars found in fruits pose few challenges to wine yeasts - wine makers assume 100% efficiency - so wines, ciders and meads can all be expected (all other things being equal) to end with a final gravity of .996 or lower. Wine makers tend to rate yeasts by their tolerance for alcohol rather than their "efficiency"

You're right. I was thinking not about fermentability, but extracting the sugars from the fruit.

Never occurred to me that we're talking about leaving the raisins there. Then yeast must be able to eat their way through the fruit with no problems I guess.

Another thing I was thinking about is the raisins and bacteria. I know that sugar and dried fruit dont spoil because of sugars ability to dry the bacteria through osmosis. I don't know if at that point the yeast is dead or just dehydrated. It may be worth to maybe boil your raisins or read more about this?

 

[GeneDaniels1963]

Never occurred to me that we're talking about leaving the raisins there. Then yeast must be able to eat their way through the fruit with no problems I guess.

I chopped them up pretty finely, the same way I do when I use just a few for yeast nutrient.

Maybe I should have boiled them first to help extract the sugars, but I was feeling lazy last evening and skipped that step. But I am not worried about bacteria because lots of people use raisins for yeast nutrient and I have never read about any problems.

 

[GeneDaniels1963]

Well, this cider seems to be pretty close to finished fermenting. It is sitting at 8.5% abv. It tastes OK right now, not nearly as good as my ciders with concentrate do at this point.

I will rack it off the lees and let it condition in the bottle for a while, but I will probably not do this one again.