I just realized that you are talking about putting the raisins in the primary ,. It has been my experience or should I say trial and error, the secondary is where the raisin should know in you think of it as a second pressing or represso .the primary juice, and fermented and then the skins reused the second pressing, in my case I use the raisins as a second pressing not the primary to reach the full benefit in that position, in the secondary left whole is will they will give off their essence without conflicting fermentation process headed up in the primary , nor will they conflict with what the yeast is trying to accomplish in the primary, in my view it is like a conflict of interest , so the secondary is where I put it each and every time.
E
Wolfman, the idea that once you finished your primary you know there is always still some activity that is what you capitalize on ,putting the raisins in the secondary brings out whatthe raisins add to the mix ,tis like making a sauce I have the base sauce made and just at the finish. I Add more seasonings to layer the sauce, with the raisins. It is the same thing . I have the base wine it is done fermenting but going to the secondary there is still some action from the primary, this you know, the alcohol that is produced will start rehydration and dissolve the sugars and extract the flavors from the raisins, and yes it will start a second fermentation on its own no stock fermentations. At least that has been my follow up with it ,. Once the raisins take hold yes it does become the second fermentation but a slight almost like a malic fermentation and to me that is what adds the depth and mouth feel that the raisins add to the wine, just like an amarone or represso valpolicella, at least that is my take on it – I worked with it . I have used it –I won my share metals with it. You know what I say always think outside the box ,give it a try Wolfman I think you will find something very different, the primary does not make any sense to me, that to me seems to be a conflict of interest between the juice, the yeast and the plan – you control the whole process .
When do we swap my coffee port just won best of show at the Hammonton wine Festival.. Would you like to ?...........................a heavy 1lb. to 6 gallons
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