We are getting some fresh fruit together to make a coulple batches. I have checked the internet for recipies. Many out there include raisins. Others are about the same but do not have raisins. Why add raisins?
The reason I'll use raisins is because it's a cheap and easy way of incorporating the solids in a grape into my wine. If I'm making a kit or other wine that is just juice and does not have any actual grapes or skins, I'll use raisins to get those solids and tannins. Granted I'm getting a bit of raisin flavor as well, but if I want to get a wine that has the potential for longer aging and more complexity it's going to have to have some of those solids from the pulp and tannins in the skins found in grapes (or raisins in this case).