Racking off of raisins

[aryoung1980]

Is it best practice to rack off of the raisins once secondary fermentation reaches a stable final gravity? Or does prolonged contact benefit the wine?

I have a Paklab Pinot noir juice bucket sitting on a pound of raisins nearing final gravity in secondary.


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[shrive22]

I have a similar question. I have some Chilean juice buckets that are fully fermented and I haven't added raisins yet. Is it too late? I haven't added oak either. I think I can still add the oak chips but not sure about the raisins for added body.
Thanks.


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[Floandgary]

As a practice I like to fully ferment/stabilize my juice buckets prior to treatments. I say now is a good time to add raisins. Leaving mine on several buckets for a month then racking off and oaking for a while. If necessary, backsweetening just prior to bottling

 

[kevinlfifer]

I like to rack off the raisins as soon as the sg. is stable & below .996. I don't think there is any benefit left. I think it eliminates a variable that at this point can only be a negative contributor. I then add the oak while it is clearing.