Cleaning vacuum sealed raisins from the store?

I want to put about a pound of raisins that I bought from the store in my soon to be wine... Do I need to clean it with sulfite? If so what's the ratio and how?

Thanks

Why? Raisins are one of the most sulfited items you can buy.

What do you mean @doctorCAD? Why would I use raisins or why would I sanitize them? I don't understand sorry [emoji2]

He means "Why would you sulfite them"? It turns out that raisins have TONS of sulfites on them to keep them from spoiling. If you rinsed them in a sulfite solution, you would probably wind up with LESS sulfites!

Good so less work for me thanks guys

Just finished the first couple steps of the wine... Sorry to bother you guys but I have 3 questions

1.You said that I leave it 24 hours before putting in the yeast in order to know if the primary is sanitized... How do I know if it's not sanitized?

2.Also I put sugar and KMETA until I got a hydrometer reading of about 1.10 not 1.150 like you said in the recipe because I didn't want 20% alcohol so I reduced the sugar to get about 13-15% alcohol... Is this ok?

3.And last question sorry to bother you... At what SG do I switch it to the carboy and at what SG do I rack it over... Since I changed the original SG I'm pretty sure this would change too right?

Thanks a lot!

Sorry guys wrong thread