Would you care to share your recipe?
Sure thing, kind of a mix from a book I have, research online and Keller's.
2 Gal. Batch
7 lbs. dark raisins
288 oz. water (added 32 oz. extra for the loss due to gross lees)
Sugar
3 tsp. acid blend
1/2 tsp. tannin
3 1/2 tsp. nutrient (2 tsp. up front and step the rest in)
1/8 tsp. kmeta
2 tsp. pectic
KVI-1116 yeast
SG 1.090
Put the raisins in a blender with just enough water to mince/finely chop them up. Add to a mesh bag in primary.
Add all other ingredients less the pectic and yeast. 12 hours later add pectic. 12 hours later add hydrated yeast.
So far it is slow going compared to other ferments with KVI-1116. Right now I am attributing that to the colder ambient temps. in my home. It has been unseasonably warm here, for this time of year (highs 65-75) so we haven't turned the furnace on yet. Inside the house it ranges from 64 - 69.
This morning I added some heating pads to the primary so we'll see what that does. SG has only dropped .030 in 3 days. Normally it moves quicker.
Never made this before but it looked interesting and thought I would give it a go. I will make one gallon dry and the other semi-sweet.