Whats the point of adding raisins to wine? I was told it makes them
smoother or fuller. Is this a reaction simular to pectin?

You can add raisins or grape concentrate to fruit wines to add "vinuosity",
body, depth, mouth feel, -- lots of things that it is very difficult to
define in words. Basically it is done to add something to a wine that may
be deficient in some character.

Ray

"Adam Dietrick" > wrote in message
...
> Whats the point of adding raisins to wine? I was told it makes them
> smoother or fuller. Is this a reaction simular to pectin?
>

I use about 12 pounds per 60 gallons of apple wine, about the same or
a little less in my pear wine. A pound per gallon sounds a bit much,
but if your recipe says so, do it. Never used that many but I'd be
careful as it sounds like you may end up with raisen wine. Good luck.

> You can add raisins or grape concentrate to fruit wines to add "vinuosity",
> body, depth, mouth feel, -- lots of things that it is very difficult to
> define in words. Basically it is done to add something to a wine that may
> be deficient in some character.

I spotted a field full of ripe dandelions and couldn't resist.
I'm working on a recipe off Jack's site where the main ingredients
are sugar, oranges and dandelions with D-47 yeast. I'm going to
finish dry. Other recipes call for raisins for the above reason.
Anyone care to throw out their thoughts on whether or not dandelion
wine could use either raisins or tannin?

Don

Hi,
I'm just now trying my dandelion wine from 2002 (dry). It has a very
dandeliony (odd) taste - which I have not decided if I like or not. I did
make another batch in 2003, and I tried to make it sweeter, but I'm waiting
for that batch to mature. I did not make it this year, because I want to
make something I'll like. I think it could use something else like raisons
or tannin, or a can of 100% Welch's white grape juice. The flowery taste
just really, well, comes across. Have you tried dandelion wine before?
Darlene

"Don S" > wrote in message
om...
> > You can add raisins or grape concentrate to fruit wines to add
"vinuosity",
> > body, depth, mouth feel, -- lots of things that it is very difficult to
> > define in words. Basically it is done to add something to a wine that
may
> > be deficient in some character.
>
> I spotted a field full of ripe dandelions and couldn't resist.
> I'm working on a recipe off Jack's site where the main ingredients
> are sugar, oranges and dandelions with D-47 yeast. I'm going to
> finish dry. Other recipes call for raisins for the above reason.
> Anyone care to throw out their thoughts on whether or not dandelion
> wine could use either raisins or tannin?
>
> Don

I have seen in the past on fruit wines to add raisins. Why, what purpose is
it (body). I just made a peach wine with 35 Lbs of peaches. Will adding
raisins change the flavor much and, how much should I add?
Tom

--

Home of the
MOON RIVER BREWERY
&
DELANCO VINEYARDS

Oily raisins ??

All the raisins I can find here in Brisbane, Australia are
a) not golden
b) in bags containing raisins in vegetable oil.

Is the oil a problem, or is it normal for raisins to be packed with oil?

Should I try and look harder to find raisins that do not have the vegetable oil?

Thanks for your opinions,

Karel

A simple substitute for raisins would be frozen white grape concentrate. Be
sure it does not have preservatives but it will work great.

Ray

"Tepe" > wrote in message
...
> I have seen in the past on fruit wines to add raisins. Why, what purpose
is
> it (body). I just made a peach wine with 35 Lbs of peaches. Will adding
> raisins change the flavor much and, how much should I add?
> Tom
>
> --
>
> Home of the
> MOON RIVER BREWERY
> &
> DELANCO VINEYARDS
>
>
>
>

Oily raisins ??

All the raisins I can find here in Brisbane, Australia are
a) not golden
b) in bags containing raisins in vegetable oil.

Is the oil a problem, or is it normal for raisins to be packed with oil?

Should I try and look harder to find raisins that do not have the vegetable oil?

Thanks for your opinions,

Karel

A simple substitute for raisins would be frozen white grape concentrate. Be
sure it does not have preservatives but it will work great.

Ray

"Tepe" > wrote in message
...
> I have seen in the past on fruit wines to add raisins. Why, what purpose
is
> it (body). I just made a peach wine with 35 Lbs of peaches. Will adding
> raisins change the flavor much and, how much should I add?
> Tom
>
> --
>
> Home of the
> MOON RIVER BREWERY
> &
> DELANCO VINEYARDS
>
>
>
>

I have seen in the past on fruit wines to add raisins. Why, what purpose is
it (body). I just made a peach wine with 35 Lbs of peaches. Will adding
raisins change the flavor much and, how much should I add?
Tom

--

Home of the
MOON RIVER BREWERY
&
DELANCO VINEYARDS