Floating raisins question.

[jhawk]

I transferred 60 gallons of Cali and Italian juice to secondary thus weekend and I added 20oz of raisins to each carboy. All the carboys except for one all the raisins are floating now. The one carboy that doesn't have them floating is a blend of all 8 types of juice which I plan on using as a top off. Question is why would all the others float and only one doesn't.
Thanks

 

[bkisel]

We know that the ones that float weigh less than the liquid they displace and the others weigh more than the liquid they displace. So, I would guess, assuming similar density & weight among the raisins, the density of the blended wine is less than that of the non-blended wine. Why would that be? Maybe the blend has a higher % ABV and/or less solids than the other wine?

 

[richmke]

Did you stabilize (add k-meta and/or k-sorbate) to the non-floating one? Fermentation produces CO2 and floats the raisin. K-meta may inhibit fermentation of the raisin.

 

[LoneStarLori]

I have used raisins quite a few times. Sometimes they float right away, others take 2 weeks and some never do. I have not really paid attention to the wine type. I just let them do their thing for about 2 weeks.

 

[jhawk]

No I haven't stabilized yet to early. It was just odd as it caught my attention when you have 10 carboys and only one that doesn't have floating raisins.