Where & How to Add Raisins

[Cannew]

To which type wines have you added raisins and how were the raisins processed (curshed, mashed, etc)?

 

[Rocky]

To which type wines have you added raisins and how were the raisins processed (curshed, mashed, etc)?

I have used both red and white raisins (Sun Maid brand) in various wines, both red and white. I chop them roughly with a knife or pulse them in a food processor and put them into a bag, with pectic enzyme. I put the bag into the wine and as it surfaces a couple times a day, I squeeze the bag by hand to extract the goodies from the raisins.

 

[RockofNJ]

... I chop them roughly with a knife or pulse them in a food processor and put them into a bag, with pectic enzyme...

What does the pectic enzyme do? An why bother putting them in a bag? Can't you just toss them in the must and rack it later?

 

[Runningwolf]

It just make it easier to remove them. Most of us buy 5 gallon strainer bags from Home Depot in the paint dept. It's a lot cheaper then buying the one from your local wine making supply house.

 

[Cannew]

Approximately how much would you add? 1lb, 2lb per 23L or more? Does it add much flavor or just improve the body of the wine?

 

[chevs15]

When is the best time to add raisins, oak chips, etc?

 

[Rocky]

What does the pectic enzyme do? An why bother putting them in a bag? Can't you just toss them in the must and rack it later?

The pectic enzyme helps break down the cellular structure ot the raisin allowing a better extraction.

As was pointed out, I put them in a bag to make it easier to remove and rack and easier for the regular (2x daily) squeezing that I do. I used a 1 pound box for a 6 gallon batch of wine and I put it in the primary at the start of the cycle.