How to Make Raisin Wine (Are Raisins Yeast Nutrient?)
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- čas přidán 30. 07. 2020
- How to Make a Raisin Wine and are raisins really yeast nutrient? Well, almost any fruit can be nutrient if you use enough. So many people have argued, cursed, yelled, thrown tantrums and called us liars over nutrients and raisins. Well, the truth is we don't really use raisins as nutrients. They do have SOME, but probably not enough nutrients to be truly a nutrient for yeast. Raisin Wine however, uses soooo many raisins that it's not only a nutrient, it's the only source of sugar and fermentables in the wine, well, there's half an orange too for brightness.
For years, winemakers, mead makers and home brewers believed raisins were nutrients for yeast. Well, they are, but not as much as people believed. An interesting fact though is if you're making wine, you already have fruit in there to be nutrient and if you're making mead, unless you are making a pure traditional mead, you have other things in there for nutrient already. We don't believe in adding extra additives to our brews, so we try to avoid lab made nutrients when we can.
Yes, we did a test of nutrients vs yeast, but that was really only to prove that nutrients aren't 100% necessary. So what will happen if you use raisins instead of nutrients in your wine? Well, you might have a bit more lag time (that's the time it takes the colony to build up before they start producing alcohol), you might have a slower fermentation (not necessarily a bad thing, as fermentation can add flavor, think sourdough in bread, the longer it ferments the more unique the flavors 'can' be). You CAN get off flavors, and sometimes they aren't all that great, but the good news is those off flavors can age out.
If you add nutrients, you might get a slightly faster fermentation and might cut a few months off the aging time. You also might get a metallic or chemical flavor in your brew. I can taste the difference and thousands of people have told me they can too.
Anyway, back to raisin wine. Raisin wine used to be vastly popular because raisins were cheaper than sugar. Today, it's the other way around, but raisins still give a lot more flavor to the wine than plain sugar does.
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Ingredients:
3 pounds Raisins
1 teaspoon Fleischmann's Active Dry Yeast
1/2 an Orange Quartered
Water to a gallon
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Okay... people seem to be taking this as us saying raisins are a great nutrient. No, they're not. They do offer a little, but that's about it. Now, add enough (literally fill the fermenter) and you do get some more of course. This was more or less a joke video, though the wine we made will be drinkable, probably.
I just realized we have the same plates, square red/black.
Cool can wait for the review.
Here's my question for you though. How Fermentable was it or nutrient rich compared to a similar amount of fruit? I imagine most people would consider the amount of raisins used normally, replaced with fruits would have a similar yield of nutrient.
@@AskrNjordr every fruit is a little different but it is fruit so... similar?
Made this and it is delicious, very slow to ferment due to the cold we here in Aust have been going through, but well worth the wait. Did back sweeten though.
@@rogergibbs2937 , an aussie Yay! would love to know where and what brands of things you get and how you convert these guys recipes (they are by far and away the best videos for newbies to start with in my opinion) in to australian measurements and brands.
Brian: "This is nuts!"
No Brian, those are raisins. ;)
Haha, someone has jokes :)
dammit... stole my line! :)
Hi guys... Just caught this vid and was pleasantly surprised. My grandparents, and Mom & Dad use to make raisin wine (along with elderberry wine) WAY back in the day. With regard to the "raisin cutter" question I just thought I would share that my elders used to "smash" the raisins before adding them. This prevents the raisins from sucking up all the liquid and not extracting anything. When I say "smash", I mean they literally SMASHED them. Think of smashing a clove of garlic when cooking and you'll get the concept. Just thought I'd share what I learned as a kid in the 60's!
Just thought I'd share...
Thanks! Helpful info.
Thanks, I may take your information and Brian and Ms. Derica's recipe and see how it goes. After I invest in a little big mouth bubbler...
Raisins are literally the sugars & other nutrients left in a grape after taking all or nearly all of the water out of them... sounds like a perfect nutrient source to me. 🤷🏼♂️
And the nice thing about (whole) rasins, is that they release their sugar slowly. Which is nice for yeast.
I knew this day would come. Even as an experiment, you've lost your mind. I'm good with that. In fact, I like it.
Bwahaha!
I am from Italy and came across your channel. Amarone and Recioto are passito wines of the valpolicella region, near Verona. Passito means made with dried grapes. They are very good wines, very expensive, and with hich alcohol content. Probably, after the secondary fermentation you will have reached a 15% alcohol content.
i would have used a hand blender to "process" the raisins to give the yeast better access to the sugars inside the raisins also more viable drink at the end
I'm in the "Raisin-Chopping" camp also. I have a 1-pint Black & Decker food chopper that I use when the wine recipe calls for two ounces of raisins. Throw them in there, with a little water and blend the fool out of 'em.
With a recipe like this, I'd do the same thing with my Cuisinart. In fact, I do this whenever I'm using for-real fruit in a batch.
And thanks for trying this; I haven't found a raisin wine recipe I liked until now.
Yes. Other recipes out raisins in a blender
@@LatinDanceVideos I made a nice wine without cutting up the raisins. The wine becomes more fruity and does not taste heavily like raisins. The nice thing about raisins is they release their sugar and nutrients slowly. As the sugar rate in you must gets lower the raisin will release more sugar due osmosis.
Yeast are microscopic. Raisins are loaded with damaged cells. Cutting makes little difference really.
@@CitySteadingBrews My wine gets clear more easy if I don't cut up my raisins. I did make wine with cut up raisins once, and it stayed hazy.
this was a truly fun vid. thank you, i need this one today. hope it turns out good. thanks for making these great vids.
I love to watch you guys after a hard day at work. Gives me some great ideas and I get a smile on my face when I see a notification. Y’all keep up the videos you’re doing great. 👍🏻😁
Some of the best dessert wines are essentially raisins. Botryris wines aka noble rot wines are caused by a fungus that grows on the grape that causes it to shrivel up on the vine (famously Sauternes wine). Many other great dessert wines around the world are from dried grapes, whether being dried on hot rooftops or in hay bales in the mountains. I see ZERO issue with making a "raisin" wine at home. Great idea CS!
Fantastical
Greetings from Indianapolis from a 86 yr old home brewer. I loved your raisin project.
I made this wine exactly... I was able to use the raisins more than once and it's really really good.
I've been making this and it's really nice!
Heh this video is awesome. When I first started, I saw your Viking Blod video, and got inspired to make my own. I couldn’t find your video at the time so I googled a recipe. It called for you to make a raisin mead (12 lbs honey, 5 lbs raisins or something like that) let that ferment, then add the mashed cherries after it stopped fermenting. SUPER strong like yours in this video. Barely taste the cherry. Now I know it probably needs more time, I’m glad I saved some for later! Keep on doing good work!
Gotta say, i absolutely LOVE the animations and extra little things you are putting in the videos now! It´s fabulous!
Glad you enjoy it!
I just bought a winemaking book from 1968, "Winemaking with canned and dried fruit" by C J J Berry from the UK and it has a raisin wine recipe in it, I only read the recipe yesterday and here you are doing a raisin wine. I'm very new to the world of brewing, so new in fact that I've only ever done one brew and I was inspired to do it by your good selves. The universe has just thrown me another weird synchronicity as a good friend in catering just gave me some huge 6lb 10oz catering cans of Gooseberries that are about to go beyond their best before date but I have no idea what to do with them. I wondered if I could make wine from them? The ingredients on the can say Gooseberries, sugar and water, nothing else. The book has a recipe for gooseberry wine made from canned gooseberries but I'm having problems following it. The recipe says to throw the syrup away and just use the fruit but it just seems such a waste, especially as it says to add sugar to it . I'm at a loss. I think I'm in over my head to be honest. I might end up making pies. Lots and lots of pies. Long comment over. Thanks.
@@stanervin6108 Thank you very much Stan. I still have the cans of Gooseberries so I will give it a go. Thanks again.
Not true... needs to be more like pH 4-5
@@CitySteadingBrews Thank you. @Stan Ervin I think I have to side with @CS Mead and More on the subject of brewing, they have so much knowledge. I literally know nothing. Not saying you don't but I really do trust these guys, they're great. Maybe you should do a collaboration. or failing that have a wrestle off. Only joking!! I'm in over my head here. Thanks for the advice.
It’ll be interesting to see how this experiment turns out over time
Thanks family great vidoe, happy new year.
I made something like this before and I remember that I blended my raisin with some water and that worked wonderful
What did you sanitize in? Some sort of non-colored holding receptacle?
It will be definately a superb raisins wine!
This time camera works is also wonderful. 👌🤗
Intro is great! I've done the throwing away of a orange juice ferment myself - eek.
I want to say great video but what I really need to say is Great Videos! I have been jumping around your channel nonstop for over a month now and finally got all of my resources to make my own Mead. Oct 12th I started my own Cyser or two, 13th a monster of flavors as a test, and then on the 14th I made a Blackberry Melomel. I already have many ambitions with Mead but I need to pace myself and give it the time it needs. Pyment later today! A project with my mother of her own flavor choices and then I am making a "standard" Mead with 3 pounds honey, some raisins, and water in a gallon vessel. Thank you for the content you are making, great perspectives from both of you and a wonderful hobby.
Thank you so much! It's so nice to hear things like this. Glad we can help!
Mudder's Milk: all the protein, vitamins and carbs of your grandma's best turkey dinner, plus 15 percent alcohol.
I tried to find a clip to use but alas...
I have been experimenting with dried fruit. Raisins are on my list.
I have re-hydrated cranberries and then chopped up in a food processor. They sink to bottom and then rise. Looks like it's boiling in the carboy.
Great information, Thanks.
so glad I found your channel greetings from England.
Welcome!
Just realized at the end of the video how much I liked the background
Love the Firefly reference!! Awesome experiment too..
As a chef using oranges for savory and desserts, I wouldn't leave the white parts of the oranges inside, the essential oil are very bitter and it sticks to your tongue. The flesh is also pretty tasteless after juicing them, and it ferments quickly leaving an unpleasant smell, I would only use the juice and zest.
I use raisins oft in combination with other fruits, to make a wine. I leave the fruits and raisins in for about 3 weeks during fermentation. Then I use a sieve and press the juice out of the fruit into the most.
BUCKET !!!
😜 🤪
Awesome experiment. 👍 Looking forward to see the result.
And even if it fails it's still a great experiment. And it does clearly proof raisins DO contain nutrients.
Raisins are amazing fermentation nutrients. They have been used that way historically, and I had always great success with them. Also there are recipes where you sort of cut the raisins into smaller chunks, mash / boil them and use that for fermentation (after filtering of course.) Raisin wine is a thing.
What about using other dried fruits in brews?
When I was making a blueberry, maple mead, I did put some dried blueberries in. Not sure how it effected taste as I am still letting it age.
You are a great team
I’ve done this one before. I did do a bit of chopping. Turned into a nice sherry.
Wow, I have so much to comment. I used to make raisin wine back when I was in high school, in 1973. (Yes, my parents allowed me to do it. I even shared some with my teachers at school. It was a different time back then.)
I usually added white sugar to my raisins and water. But I used a commercially made wine yeast. I cannot believe you used a bread yeast. OMG! Sorry, I don’t remember the proportions. What I do remember is that for some dumb reason, the wine turned out sweet when I made only one gallon at a time. And then turned out dry when I tried making five gallons in one batch. I think I was having quality control problems. But either way, I really loved the result.
Anyway, I believe it was 2011 when I tried reviving my wine-making hobby and tried making raisin wine again. The results were quite good. Then I believe a second batch later on went bad on me.
I also experimented in 1974 by making some tomato wine using tomato paste, water and sugar. The result was a semi-dry white wine (not even pink!). I let one of my high school teachers try it, and he said it reminded him of cold duck (a common sparkling wine available at that time). More recently I tried remaking my tomato wine and it turned into complete crap. Don’t know what went wrong. You would need to give it a try yourself.
Mine turned out great.
Turned out to be my strongest wine ever. Yes foamed like crazy. Also never really cleared. The taste became so good. One of my favorite.
Nice vid.
Love how you are trying to make wine from This.
Not trying.... did it. :)
I'm excited about this experiment. Did you use distilled water or filtered water?
Filtered. Distilled has all the minerals removed... fermentation likes those.
CAPTAIN CAAAAAAVE MAAN!!
I remember that show, I had completely forgotten about it.
Thank you for the reminder
I see you've just changed your channels' names, and I like what you've done.
Thanks!
i did this experiment at home too and had similar results... what i learned was to soak the raisins first to soften them up, then put them through a food processor.
Hi, I love you videos. I wonder what is the progress on that raisin wine?
It's aging.
Been making raisin wine for 15+ years. Even have several bottles that are stored for over 10 years.
Okay, I missed part of the video bc the intro sent me to the bathroom. Other than that, this video is nuts. By nuts, I mean, great. Keep it up. 😝🥃
Was wondering if the filling of the glass would do that, lol. You’re welcone.
CS Mead and More 😂
I had a VERY similar experience with tinned prunes in syrup. Tasted good though.
I'm making raisin vinegar /water/raisiins.. stir stir stir. looking forward to salad dressing.
Derica's perma-frown is awesome! Happy, Sad, Disapproval, Mad, we don't know! Stay on you're toes people!
Hi, can you please advise whether I can make wine with my left over dried fruits which I used for baking? Please share your recipe for the dried fruit wine if you have any. Thanks
Sure you can.
Interesting experiment...I did something very similar while in high school...it wasn't in the US so no US laws were broken....I put a handful of raisins (about 20) in bottle (about 300 ml) with water and put a stopper to it. No yeast, no additional sugar, just raisin and water. After 2 weeks (or maybe longer), it turns to the exact color like that. I kept that for a few months before throwing it out, didn't really tasted it though because I knew I didn't know what I was doing....the raisin did look like tiny grapes when I threw it out.
Basically, you are reconstituting grapes while fermenting at the same time...the small yield is due to too much solids in the fermenter. Maybe go for a lesser ABV, like 5 to 7 % (1 lb of raisins in a gallon) with more headroom to avoid a messy blowoff, that's what I would have gone for....
Looking forward to see the final result. Interesting indeed. Thanks for the video.
I just saw this video and its funny cause I had made a dried plum and raisin wine with cinnamon today. It smells so good I hope it tastes just as good when its done.
How'd your wine turn out?
@@MegaKenroy1 It turned out good its on the sweet side but I like my wines sweet.
Hi Guys and Gals, Loving the videos but haven't seen them all - working on it. Would you consider having a discussion about headroom? Particularly, how much is too much and what to do about having too much. I just racked my first gallon of mead from primary to secondary and had some headroom. I added about 3 C must of water and honey that may boost fermentation again but didn't want to dilute flavor with just water- and it's all about flavor. If it doesn't ferment then I'll claim I intended to back sweeten. Thanks
One of my next brews will be rice and raisin wine.
Wait what? What did you guys sanitize things in????! We need to know! I can't sleep for sure tonight not knowing HOW it was sanitized!? A tub of some kind? What color was it? I have SO many questions.
haha
Would love an update on this!!
Coincidentally it's coming out Friday, lol.
@@CitySteadingBrews Hooly Dooly!
Wait, what did you sanitize your gear in?
I know we aren't supposed to talk about raisins/dried fruit being nutrients anymore, but, while I am very modern in my mead making (nutrient schedules, daily aeration, correct fermentation temps, misc powders), I've noticed that when I ferment with large volumes of dried fruit, the fermentation is incredibly fast and active. For example, I'm currently making a 5 gallon bucket mead out of dried plums (5lbs) and black currants (1lb). The fruit takes up about 1/3 the bucket. In 72 hours, with 3 packs of D47, goferm rehydration, and daily nutrient feeding (fermaid O day 2, fermaid K day 3), I'm currently sitting at an SG of 1.014. The original gravity was 1.07 not including the fruit which, because it was dried, may have put the OG as high as 1.1. That's insane, and it only happens like that with dried fruits. Dried fruit meads can take days instead of weeks to ferment dry. There's more nutrient there than people think, if in sufficient quantity.
good fun!!
I will be interested to see what happens with this experiment. I ponder if the raisins had been diced up or even minced, would they have soaked up as much water.
Maybe the next step is to try Sima a Finnish mead of raisins and lemon. Though according to one of my friends who is Finnish they usually keep the ABV on the low side. Might be fun to try.
You crazy muricans love it dude 😊
Raisin wine/mead is great... raisin & date wine is also great... time heals all brews. ;)
I wonder if you guys have any thoughts about making a wine from "exotic" fruits, like starfruit or dragonfruit. Id be curious. Maybe a comparison between whole fruit like this video vs a pureed fruit/juice would be interesting in regards to fermentation.
We had a starfruit tree in our yard. It produced a lot of fruit. We tried starfruit.... pretty bland and boring.
I made a wine from it. Badly. It tasted like grapefruit and I hated it.
Long story short, we cut down that tree, and put in beauty berries, mulberries, beans and an elderberry in it's place.
I don't like starfruit.
Dragonfruit? We got one to taste... bland and boring, can't see it coming through in a fermentation to be honest.
@@CitySteadingBrews how about paw paw fruit I hear it’s pretty good
Great video the wine looks interesting to say the least.
Form what I remember the Romans have a wine just like this,
no wander the Romans dilute it with water
Good point!
I've made raisin wine twice but with the ones with oil on because I really don't mind washing them with soap and hot water and it doesn't bring out enough pectin to make it hazy. It tastes like sherry if you back sweeten and It's delightful. I do add extra sugar, though.
I also blend the raisins and water first.
Fun vid. The fruit to fluid ratio is interesting....it makes me ponder that the first alcohol was probably drunk off old porridge-like mashes in ancient settings, by the women responsible for the cooking, maybe they thought of it as a curative or pain reliever.
I will give it a go in Sweden
If I wanted to make this with honey , how would i do that?
Btw i am an absolute fan and i absolutely LOVE Derica's name . My name stands out too.
You have both inspired me to start a hobby i have been shy about for years. Now i am ready to take the challenge
Thank both for showing and teaching.
It's.... not really that kind of thing. It's a raisin wine, meant to have raisins, not honey. We do have other videos on mead though.
You're right! Raisins do act as some sort of yeast nutrient, the issue is that you have to use a ton of them to really provide a solid amount of nutrient in general. This was a great video though! I can only imagine how it tastes haha. I'm currently working on a conclusive side by side test for if raisins are nutrients. I'll be sure to come back and watch this again after I post my video to compare our results!
To be conclusive... you need a lot of batches, as in hundreds.
I'm glad you're doing it, means I don't have to. Not a huge fan of adding much of anything from a factory or lab in my brews :)
@@CitySteadingBrews I should say I'm working to make it as conclusive as I can. While I can't do 100+ batches, I can definitely do multiple to see the results! And I totally understand the desire to not add anything into your mead that's not natural. That's very fair!
This is a crazy experiment. lol.
9.25 straining the wine off the fruit throw a pillow case is a time-honored tradition in hillbilly winemaking.
Not sure what the pillowcase does.... there's far better methods!
I’m a newb, but I cut them raisins. Based of your videos even, makes sense that it makes it easier on the yeast.
Yeast are microscopic. The cells of the grapes are damaged by dehydration. Also... this was strongly alcoholic, so... it worked.
YES! I love Captain Caveman!
Hello and thanks for the video ... is there a substitute for the yeast nutrients ?
You can leave them out. Did we actually use any?
@@CitySteadingBrews well yes I got ur point but.. when I make high alcoholic wine using commercial yeast nutrients I notice that it really continue the fermentation till the end and the more I add sugar to the must the more it want to continue to ferment . but without them I get stuck fermentation most of the time. that's why I needed a substitute for them.. it is really hard to get them here!!!
I Love This Episode Blyan. I VE run into the same problem with Just so much smoosh fruit in jar u cant even get a reading. So I m Bad😮I use My Fruit press😊 And No Vinegar Brews HAPPENED YET😂❤😘
Love your videos ty guy's I was going to buy some star san and it said not to use on aluminum I have a beer keg boiler I'm hoping it is not made of aluminum any thoughts would be grateful ty
No idea what it's made of, sorry.
Ty I'm pretty sure it's stainless steel I've been using it so far so good
What happens if u keep a lot of head room in the secondary?
I think that would be cool to have a brew from just stuff you can forage
I intend to make some blackberry wine from foraged blackberries. Got a bunch yesterday and froze them but need more, just got to wait for more to ripen.
@@JarlGrimmToys We got some blackberries in our backyard most years. I might go back out there soon to check for some
@@JarlGrimmToys
One of my most delightful (and delicious) wines was a 4 gallon batch of blackberry wine that did a wild ferment and went on for at least two months. Very slow. But I was patient and didn't bother it. Bottled up, corked, and aged in the basement. Five years later I opened a bottle for a tasting of some 30-odd summer fruit wines. It came in second place behind crabapple wine. Wish that I would have saved some of the wild yeast in the lees.
That was early in my foray into wine, mead, and beer experimentation. As in before I wrote anything down. Before owning a hydrometer. Back when I would scavenge empty bottles from the dumpster behind the steakhouse for cleaning up and reuse. Bought corks from the mom 'n' pop hardware store.
BTW, that wine was very clear purple-black and was as strong as a good port, about 19-20% abv.
🍷🥂
Elderberry wine is great!
I have a question on temperature during primary fermentation of a wine or mead: how does a very high temperature affect things? I live in a tropical country and unlike in the USA it's not common to have central air conditioning here that you keep running all of the time. Looking at the thermometer in my kitchen right now it's... close to 90 F. How does this affect things? Would it be something you would be interested to try, by leaving a fermenter in the garage or another non air conditioned area? My impression is that fermentation starts quick and is very vigorous, but perhaps the the longevity (or perhaps alcohol tolerance?) is reduced.
I don't like it to be over 80, but that's me. If you can't keep your house that cool... well, the trick I have figured out is a large tub of water, enough to go halfway up on the fermenter but not over the top or enough to float it. Then get towels and soak them in the water, wrap around the fermenter. The evaporation of water will cool them. You will have to wet the towels once a day or maybe more, but it should keep the temp down enough.
@@CitySteadingBrews Very happy, the end result turned out okay! :) Original Spgr was 1.115, end Spgr 1.022... So that's very sweet by my standards but probably just fine, all things considered? Around 12% abv and sweet tasting. It's also extremely clear, in 2 and a half weeks. I just racked it into a smaller 5 liter bottle.
But with some ice and lime juice (and maybe a dash of sparkling water) it's kind of lovely.
(Is that a thing by the way, adding a bit of lime to mead, in the glass?)
Thank you so much for everything you do, this is the most I've learned in my life since leaving school. :)
...what was it all sanitized in? I must know.
Brian/Derica, I made lemon wine with fresh lemons but there is a strong rind taste to it. I think I might have left the lemons in too long. Is there something I can do to combat that bitter rind taste?
Age is about it.
Where could I get that type of jar with the lid and airlock? (in the UK so might affect things). They'd be ideal for trial brews!
We get ours on Amazon.
@@CitySteadingBrews thanks for the reply 👍🏻.
Lol 👍 I made "Raisin Jack" twice. (See comment on tasting video). I didn't use anything but raisins, rapid rise yeast and a good heap of sugar. It was one of the highest proof Porch Wines I ever made. The first batch never cleared but I didn't let it sit bottled in the fridge very long. 2nd batch was way less "thick" and almost see thru...it's so dark! I ended up splitting the batch into multiple jars because of that thirsty raisin problem. I simmered the raisins to rehydrated them and I think it caused ALL the sugars to release better. It was crazy high proofed. I have never figured out a way to check alcohol content besides just tasting it. Apparently raisins are a staple wine ingredient in prison.😳 😂 All of my Porch Wine making is a mad scientist experiment. I've trial n errored all of it. Maybe one of these days I might get some better yeast and even one of those air bubble dealys!😂 ✌🍷
I put raisins in my day old mead and it went crazy bubbling with the yeast
out of curiosity, can tea be added later on? i know you guys have said how much that helps with mouthfeel and tannins. would that help a brew like this which lacks flavors? would it help the flavors? and could it even be introduced this late in the game?
It can. In this case though.... the raisins add a lot of tannins already.
I've always put my raisins in a pot with water and bring to a boil before adding to a brew, the logic is it kills any wild yeast that might be on raisins and it hydrates them so they don't suck up all your water. I also roughly cut them by running a knife thru the mass, I figure it lets the insides out.
It might help them not soak up the water, but... yeast are microscopic and can get into the broken down cells left after dehydrating the grapes into raisins.
My wife loves her dry white wines. Dry Riesling and Pinot Grigio are her go to wines. What’s the best type of ingredients with your home brewing style, that I’ve adopted now as my style as well thank you, to make something she’ll really like?
I’m also planning to subscribe soon to Patreon, sadly most social media has become toxic for me so I don’t have a Facebook, but will stay regularly subscribed to CZcams here and will scan over Patreon regularly as well.
Wines such as what you're talking about are made using grapes of that name. That's what distinguishes wine varietals. So you can get reisling grapes or juice and make your own.
Awesome! Thank you! Shouldn’t be too hard! Love y’all and your methods. BTW just did a 2nd rack (2 rack rule), on a mead made from Orange blossom honey and using the “Tannic Tea” for Yeast nutrient from a previous “Basic Mead Making” video. Took a sample, of course, from this rack and it’s already soooo delicious!
As someone that makes raisin wine a few times a year, a sterilized food processor and wine press is your friend. This will help TREMENDOUSLY in preventing the swollen raisin syndrome and assist in future racking.
Yeah, I plan to make a real raisin wine. This is mostly a tongue in cheek kind of thing.
i know in other videos you have said this was a spoof. but i am still curious in how this could have turned out.
It's aging now :)
Cool idea with the raisins.
I have an off-topic question. Have you ever tried using egg shells for clarifying? I saw a video that mentioned it. In your experience, is it reliable and effective?
No idea, never felt a need to clarify anything.... time does it very well. I've heard people doing it and I can't see a problem other than any clarifying agent other than time will remove some amount of flavor. How much? Hard to say, but... I just don't bother.
@@CitySteadingBrews Got it! Thanks for the insight. Keep bringing the videos!
@@GreenWitch1 Good to know. Thanks!
@@GreenWitch1 lol, you crack me up. Did you cook the shells, grind them to a powder?
This makes me think of a beverage called "Grappa". Seeing as this is an experiment, what would happen if you left the raises in the water, letting them soak up the water. Then extracted the fluid from that after say about three to five days (p.s. it should then be possible to get a starting gravity). Then added the yest and began the fermentation. Would this make a difference to the end product?
Grappa is actually a type of brandy.... this is nothing like that. Grappa needs distillation.
I make raisin wine every year and I would hydrate the raisins overnite and mash them the next day, extract all the juices and then start fermenting it. Worked all the time. And yes....good ol bread yeast stayed faithful.
Sounds great!
We have videos on raisin wine.
Don’t underestimate water guys
interesting how is the strawberry jam one coming along?
all things in their time.
Hi! you probably get this question a lot but I am doing my first melomel. I did my first mead with just honey and had no problems. (Came out to 13%abv) But I wanted to know how important it is to push the fruit down below the liquid. I'm kind of scared to do that because I don't think opening a brew before you need to rack is good practice. Should i just swirl it or take a sanitized spoon and push the fruit down every couple days?
You want to keep it wet. I just swirl it.
CS Mead and More Thank you, I love the content
You are a brave man Brian, that wine looked like a toilet after a person has eaten to many raisins.
If this turns out at all decent you should try again with craisins :D
Dried cranberries worked well in a cranberry juice mead thingy I made.
We did craisin mead a while back, video on it too!
I understand adding more or less sugar, (dry vs sweet) but will adding more or less yeast change anything?
Not really. More ‘may’ get fermentation started ‘slightly’ faster but too little is bad as there may not be enough viable cells to start a colony.
Is there a recommenced time frame to leave fruit in primary? I have a rhubarb mead going and I don’t know if I should leave it in till primary is done? I just don’t want extra stuff growing on it.
It is really fermenting! I had to break the cap up twice a day for a week. Go 71 Beast! 😁
Keeping it moist helps, the CO2 blanket will also help. With those two it should be fine until primary is done. In a previous brew i left fruit in primary for 2 months and everything was fine 👍🏻
Adam F thank you for the reply! Would you suggest just leaving it along or should I check on it? Now I understand the talk about buckets, can’t see inside them with the lid on. 😀
Ross Borgwardt in most cases you should leave a brew, if you’re really careful opening the lid and checking every once in a while shouldnt hurt.
I made an apple / orange wine and at around 6 months it was pretty good . 2 lbs of brown sugar in a gal