Thanks!!! and Raisins???

[prizonjuz]

Hello Everyone,
I been reading this discussion forum for some time now and wanted to say thanks to everyone for all the sage like advice that has been posted in many of the discussions. It has helped me feel much more confident starting my initial batches. I’ve just started this hobby in July and promptly ran out after starting my first batch (WE Chilean Merlot) to get everything for another (Mosti Alljuice – Ital Chardonnay).
Now for my first question(s):
There has been some talk about “Raisins” being used in the initial stages of fermentation. I am assuming that this helps to add complexity and structure to the wine as well as aids in longevity.
What is meant by “Raisins”??? I know some kits come with these but can you literally go to the grocery store and pick up a pack of raisins? If so then what types and quantity should be used? Any process for these or expected outcome from using one type/brand compared to another? Any insight would be helpful as I'm already thinking about the next batches...
Thanks,
Mark
Chicago, IL

 

[ibglowin]

Hi Mark

First off welcome to the forums, glad you found us!

Quite a few of the Mosti Italian Red wine kits have come with 1lb of dried red raisins. Red italian wines such as Amarone actually use a ripasso method where they allow some or all of the grapes to dry out (like a raisin) to a point that the flavor is much more concentrated and very unique.

You can use red flame grapes (raisins) but they should probably be organic. Some raisins are treated with preservatives (sulfites) which might possibly cause problems with your fermentation. Other raisins are coated with oil in order to keep them nice and moist.

I found out that Whole Foods carries red organic raisins and sells them by the lb. I currently have a Nero D'Avola going that I added a lb to and its going quite well. Almost through primary fermentation as I write this. For some reason the Nero kit did not come with raisins so as an experiment I decided to try making mine with raisins.

The raisins will do a couple of things. First they will add a bit of sugar so it will bump up the ABV but I am not sure by how much really. Secondly, the raisins should raise the amount of Total Dissolved Solids or TDS. This is what makes a wine "beefy" and gives it more "mouthfeel" or like you said, "add complexity and structure".

I have never seen raisins added to anything other than Italian red wine kits. Not any whites and no other red varieties.

I hope this helps and once again, welome to the forums!

 

[Goodfella]

I use raisins with my Blueberry and Blackberry wines and Ports. These wines can be thin if something is not added to help with body, Raisins are a good option for this....

 

[ibglowin]

Makes sense Joel.

Thanks for adding that to the list of what works!

 

[Tom]

I have also heard of prople using Arrow Rout.
Any here hear of this. They clain it will also add "body"

 

[Wade E]

Never heard of that one Tepe, I to use raisins once in awhile on fruit wines to add more body. I use the white raisins on lighter wines and the darker on everything else so as not to darken my lighter wines. The white ones are sulfited so just take down the initial dose of sulfite in the beginning before starting the ferment.

 

[PeterZ]

Arrowroot is a thickener like cornstarch. I can't see it having much effect because, like cornstarch, you have to boil it to activate the thickening effect. Without the heat I think it would just clarify out.

 

[tonyt]

Premo Estate in Australia makes a line of Italian style wines called JOSEPH. The Cabernet Sauvignon Merlot is made with grapes air dried for two weeks. I used to be able to buy Joseph at a local gourmet market but have not been able to for several years now. I plan to choose a Cab-Merlot kit soon and add the Red Flame Raisins to it.

 

[Brewgrrrl]

Just a caution to use a light hand with adding raisins to kits or juice that's already pretty full of the main fruit, and also using quality red or white raisins. I recently had someone share a bottle of wine he'd "enhanced" with raisins and it tasted way too much like actual raisins. Sunkist brand, to be exact.

 

[joeswine]

rasins have there place in the format of making wine,the best to use are sundryed ,some are not read the box avoid oils that some come in contact with,also rasins add to the spirit level of the wine ,be careful,by making a tea out of rasins and concentrateing it down by half you have then add a deeper flovor to the wine much like a amarone,but the concentrate needs to be stronge,remember it contains a lot of natural sugars,there fun to play with as a addative in the primary or secondary as a flavor enhancer,,experiment,learn and enjot the craft ,there's nothing to lose but a litte time and juice...................my thoughts...TEPE try it in a small batch see what you find/

 

[prizonjuz]

Thanks everyone for all the tips. Live and let learn.