Raisins & Sultanas
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Here's this year's efforts...still need to get stuck in!
johncrobinson
Landlord.
Nice looking cake Clint.
In fact as we speak i have got an apple/honey wine (cyser) on the go,Complete with all the Christmas spices and raisins all its awaiting is the orange zest which will go in next week
The smell from the airlock is Amazing.!!!!!!!
I expect to get it to at least 15% abv so will be a nice "sipper"
Only done 1gal though
In fact as we speak i have got an apple/honey wine (cyser) on the go,Complete with all the Christmas spices and raisins all its awaiting is the orange zest which will go in next week
The smell from the airlock is Amazing.!!!!!!!
I expect to get it to at least 15% abv so will be a nice "sipper"
Only done 1gal though
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Mr_S_Jerusalem
Landlord.
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I use sultanas in nearly all my wines, you can buy them quite cheap in Tesco.
The ones I use are I think 59% sugar, and I usually put 500g in a 2 gallon batch.
A lot better than buying grape concentrate in my opinion because they’re a lot easier to get hold of and cheaper.
The ones I use are I think 59% sugar, and I usually put 500g in a 2 gallon batch.
A lot better than buying grape concentrate in my opinion because they’re a lot easier to get hold of and cheaper.
Here's something that maybe of interest..
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
johncrobinson
Landlord.
Seems about the right colour arcs.
I find honey based musts rather dark at the start of fermentation
I only put one clove in mine as i find them very powerful
I find honey based musts rather dark at the start of fermentation
I only put one clove in mine as i find them very powerful
An Ankoù
Landlord.
Yes they are. But that doesn't mean that 1 Kg of sultanas is the same as a kilo of sugar, it isn't it's only about 65% and the rest pith and peel and fibre. Here's a link to some nutritional info:Are all sugars in sultanas fermentable? Sorry if stupid question, but I’m still learning.
The reason I ask is I have a plan for new year using them in a recipe.
https://www.driedfruitsaustralia.org.au/australian-dried-grapes/nutrition/
I assumed the sugars on the label (ie. 61% on mine) would be what is fermentable. Is this correct? Is it a case of just reading the label?
An Ankoù
Landlord.
Absolutely.
But it also depends on getting all that sugar out of the raisins in the first place. I think you need to mince them fine and leach the sugar out with warm water or ferment on the raisin pulp for a while, but I think that might affect the colour. Best wait for a wine-maker to come up with some advice on that one.
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johncrobinson
Landlord.
Spot on An Ankou Thats exactly how its done.Furthermore it is somewhat better to ferment on the pulp.
That said i do give my chopped raisins a quick boil in a SMALL quantity of water but that is to sanitize them after handling/chopping operation.No other reason for doing so.
Dont want to "cook" them its bad for the flavour as well as all the great yeast nutrients they contain.
Yes they will add a brownish tinge to a wine.White sultanas will not affect the colour to anything like the same degree.
I use about 300grams of raisins to 5ltrs of wine.
Ive got one on the go now see post No #23 above on this thread.
That said i do give my chopped raisins a quick boil in a SMALL quantity of water but that is to sanitize them after handling/chopping operation.No other reason for doing so.
Dont want to "cook" them its bad for the flavour as well as all the great yeast nutrients they contain.
Yes they will add a brownish tinge to a wine.White sultanas will not affect the colour to anything like the same degree.
I use about 300grams of raisins to 5ltrs of wine.
Ive got one on the go now see post No #23 above on this thread.
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Thank you both.
Do you find them oily? Also what would happen if I used more sultanas? Say 1kg in a 1-2 gallon batch?
VW911
Landlord.
Always a good idea to give them a quick rinse in boiling water - some have a preservative coating added...
An Ankoù
Landlord.
Because they're full of sugar, they tend to stick together in clumps. In order to make them free-running, some brands add a bit of sunflower oil or similar. I understand you can get brands with no added oil.
Guesswork: the trace of oil won't affect the wine as it'll rise to the top in the demijohn and you'll rack the wine from underneath it. As for 1Kg per gallon, I don't know.
Ok, I know I'm a pain in the butt but I have another question please?
Am I right in thinking that if you ferment on the pulp (my recent mango and cherry batches were partly fermented on the pulp and I like this method) it is pointless using pectolase as it's just gonna create more pectin as the juice releases, or does the pectolase carry on working throughout? Would it be better to put the pectolase in at the end instead? I realise you may use more if you do it this way. I know I'm not keen on chemicals but I insist on a clear wine so any advice would be appreciated on that subject.
Am I right in thinking that if you ferment on the pulp (my recent mango and cherry batches were partly fermented on the pulp and I like this method) it is pointless using pectolase as it's just gonna create more pectin as the juice releases, or does the pectolase carry on working throughout? Would it be better to put the pectolase in at the end instead? I realise you may use more if you do it this way. I know I'm not keen on chemicals but I insist on a clear wine so any advice would be appreciated on that subject.
johncrobinson
Landlord.
Put the pectolase in at the start of preparing the must or fermentation.Pectolase works slowly at fermentation temperatures.
The wine must has to be cool when its added.(important)
Pectolase is destroyed by heat
The wine should then be free of pectin as it settles down to clear.
It occurs naturally in fruit but is normally deactivated during juice extraction by heat.
So its not really an alien "chemical"
1/2 to 1 tsp/gal is usually enough.
Some fruits are so high in pectin you cant make clear wine without using it
Store it cool and use it fresh.
If you are making a fruit wine 1kg sultanas/raisins to the gallon is too much.
About a 1/4 of that amount is nearer the mark.
You can still get the benefits even using 100g to the gallon.
They have a very penetrating flavour and can easily overpower your fruit.
The wine must has to be cool when its added.(important)
Pectolase is destroyed by heat
The wine should then be free of pectin as it settles down to clear.
It occurs naturally in fruit but is normally deactivated during juice extraction by heat.
So its not really an alien "chemical"
1/2 to 1 tsp/gal is usually enough.
Some fruits are so high in pectin you cant make clear wine without using it
Store it cool and use it fresh.
If you are making a fruit wine 1kg sultanas/raisins to the gallon is too much.
About a 1/4 of that amount is nearer the mark.
You can still get the benefits even using 100g to the gallon.
They have a very penetrating flavour and can easily overpower your fruit.
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