Adding raisin flavour to a Blackberry Port

[surlyvino]

I am in the middle of making a blackberry port that I started around 6 weeks ago. It is a 1 gal (+ some spare for topping up) batch and it has reached the stage that I have added sufficient sugar to kill the yeast (when I last added sugar fermentation did not restart). I currently have the wine stored for clearing.

I'd really like to try to add some oxidised raisin flavour to this blackberry port. Is there any problem in adding some raisins while I bulk age this batch? I understand that it is unlikely that these will ferment but I'm hoping that they will infuse some flavour. I'd probably let the raisins soak in some boiled water before adding them.


The two on the left are the blackberry port the one on the right is a peach/banana table wine.

Cheers

Matt

 

[robie]

Welcome to the forum.

Since you added enough sugar to poison the yeast, fermentation is not likely to restart when you add raisins. You could add some sorbate to insure it won't.

Adding raisins during bulk aging is definitely going to give the port a raisin flavor, if that's what you want. I would add the raisins and sample the port often, then remove when it gets where you like it. Maybe put the raisins in a mesh bag, so removing them will be easier.

Sounds like you are after something more like a Madiera.

 

[surlyvino]

Hi Robie.

Thank you for your reply. I don't think I've ever tried Madiera so I don't know if that is really my end goal. I just want to add a little background raisin flavour.

If I have enough smaller bottles - I think I'll try splitting the batch - leaving one half as is and adding the raisins to the other half.

Cheers

Matthew

 

[cimbaliw]

I have added raisins to two batches of value reds, both were 6 gal kits. Each got one pound of raisins and eventually 4T of tannin as recommended by joeswine. After about a month I racked each down to a 5 gal carboy and bottled the rest. By doing so I got some really heavily bodied stuff off of the bottom that is quite a bit different from what's in the 5 gallon carboy. My point is as you are testing, unless you stir before taking a sample, the sample may net be entirely reflective of the median product.

 

[Runningwolf]

I always add the raisins directly from the box. Why bother putting them in the wine after you boiled everything away? As Robie stated I also put them in a bag for easy removal. Consider going to Home Depot or Lowes and buying paint strainer bags instead of those sold at the LHBS. They are a lot cheaper. You could rinse the bags in a meta solution first to sanitize.

 

[WVMountaineerJack]

THere is another raisin called currant raisins, not from the black currant fruit but from a specific grape, I think they are much better to add to wine then the ones in the little red box. Just drop them in, and dont throw them away when you rack, rinse them off and put them on some ice cream! WVMJ

 

[Downwards]

I would say chop them up and soak them in whatever liquor you're going to use to fortify the wine with instead of water (maybe a brandy?) Let the liquor clear before adding it.

 

[thinman56]

When adding raisins for body, do you always use white/gold raisins for white wines and red raisins for reds? I know, it seems obvious.... I'm starting an apple wine from cider and have a big box of red raisins, unless I receive loud protests from the community I'll use them and see what happens.

 

[joeswine]

adding rasins

adding raisins , keep in mind ALWAYS, raisins do have a flavor they can have a impact on the final out come ,always know the wines flavor profile your working with that's the key between the raisins and other additives such as plums to a PINO NOIR,OR BLACKBERRIES TO A CAB, there
s a lot you can achieve,but always remember the flavor profile of the base wine......

 

[WVMountaineerJack]

I would also suggest adding some dried elderberries, adds a little of everything and goes well with blackberry. WVMJ