So I have 5 gallons of apfelwein that has been in the carboy for 2 months now. Would it do much to add raisins at this point. If so, how much should I add. As for preparing them, would a quick soak in vodka do the trick? I was also thinking about stabilizing this so I could back sweeten. Can I do that simultaneously with the raisin addition, or does the body come from fermentation of the raisins.