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.

 

[neovalk]

Does a significant amount of that sugar ever get dissolved during fermentation?
I once ate one of the raisins after the full fermentation and it seems to lose all of the sweetness, but this is just an unreliable experiment

 

[CKuhns]

As @Maylar Suggested. The amount of sugar in the raisins you added is pretty small.

Generally fruit sugars are to be considered in your ABV calculation as the yeast will eventually get to them.

 

[neovalk]

Generally fruit sugars are to be considered in your ABV calculation as the yeast will eventually get to them.

I guess it's just not possible to measure with a gravity reading, because the sugar is not dissolved.

Also, depending on the test alcohol tolerance, it might due before getting to the raisins' sugar content, and then it might not matter to the alcohol content.

Please let me know if I have a blinddspot in my reasoning

 

[CKuhns]

No blind spot that I can see.

Agree you cant measure fruit sugars with a hydrometer. Fruit does have some general rules of thumb for the amount of sugars they bring to the party. You can look them up and take them into account. Assuming The yeast can access them. Or find one of the Mead batch builder calculaters that take them into account and does the math for you.

My thoughts are this. Alcohol content for the home mead maker doesnt have to be exact. Does a tenth or two really matter? With the amount of sugar in your amount of raisins they dont bring too much of a punch.

Hydrometer readings between individuals and at varying temps have a pretty wide variability. (At best to within a few 10ths ABV after the calculations are done.)

Both are pretty variable.

 

[neovalk]

Sorry for the delay. I agree with you, that the measurements don't need to be exact when we're homebrewing. I guess it's more about curiosity, and having a better understanding of the impact of the process.