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Author Topic: Raisins  (Read 3938 times)

SMbrew36

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Raisins
« on: January 16, 2016, 06:13:10 PM »
Ok, so I've read that raisins are about 66% fermentable sugar and a yeast nutrient.

So, if I made 23 L of home made apple cider and just threw in approximately 100 g of raisins on top of the would that bring the alcohol % up and add some flavor ???
Secondary : Cream ale
Bottled : Canadian Blonde 
Bottled : Brown Ale with homegrown centennial hops
Bottled : Vanilla Stout
Bottled : Pumpkin porter
Next Brew :  ???

vic

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Re: Raisins
« Reply #1 on: January 16, 2016, 07:23:17 PM »
it wont bring the abv up much. heat them up in a pot with some water. not sure if you should boil that but try to get it at or just over 80C. please correct that if wrong, someone. cheers.
beer makes you feel the way you ought to feel without beer.....Henry Lawson.

SMbrew36

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Re: Raisins
« Reply #2 on: January 16, 2016, 07:54:55 PM »
Ok thanks.
And it was actually 375 g of raisins that I poured in on top. I've never seen brew ferment like this stuff!! It's going nuts, you  can hear the hiss when you get close.
Secondary : Cream ale
Bottled : Canadian Blonde 
Bottled : Brown Ale with homegrown centennial hops
Bottled : Vanilla Stout
Bottled : Pumpkin porter
Next Brew :  ???

combat32

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Re: Raisins
« Reply #3 on: January 16, 2016, 07:56:26 PM »
From my experience Vic is right, I use raisins in my ciders as a nutrient
cheers
Keg 1- HB Pale ale 3
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- Lager #3
Keg 5- Mosaic lager
Keg 6- Dead Ringer IPA
Keg 7-
FV1- GaardenHoe
FV2-
Planning-

vic

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Re: Raisins
« Reply #4 on: January 16, 2016, 08:08:35 PM »
Ok thanks.
And it was actually 375 g of raisins that I poured in on top. I've never seen brew ferment like this stuff!! It's going nuts, you  can hear the hiss when you get close.

watch out it don't bite you.
beer makes you feel the way you ought to feel without beer.....Henry Lawson.

SMbrew36

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Re: Raisins
« Reply #5 on: January 16, 2016, 08:15:16 PM »
I'll give you the steps I used and if you don't mind, I'd love some feedback.........

Bring to a Boil ** 4 L of Graves Apple Juice, 1 KG  of dark brown sugar, 1 can of old south concentrate, 1 cinnamon stick,
1 package of Vintners fruit base additive ......... stir until disolved.

Pour 2 cups of boiling water and the Must ( I believe that's the proper name) in fermenter , along with 4 L of apple cider, then fill to 23 L.

O.G was 1.040 @ 22°C must temp in fermenter

It's fermenting like crazy at a room temp of 22°C


Secondary : Cream ale
Bottled : Canadian Blonde 
Bottled : Brown Ale with homegrown centennial hops
Bottled : Vanilla Stout
Bottled : Pumpkin porter
Next Brew :  ???

SMbrew36

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Re: Raisins
« Reply #6 on: January 16, 2016, 08:25:47 PM »
Ok thanks.
And it was actually 375 g of raisins that I poured in on top. I've never seen brew ferment like this stuff!! It's going nuts, you  can hear the hiss when you get close.

watch out it don't bite you.

Stupid question , but what do mean??
Secondary : Cream ale
Bottled : Canadian Blonde 
Bottled : Brown Ale with homegrown centennial hops
Bottled : Vanilla Stout
Bottled : Pumpkin porter
Next Brew :  ???

vic

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Re: Raisins
« Reply #7 on: January 16, 2016, 08:30:20 PM »
just trying to be amusing. you said it was hissing. most things that hiss will bite. snakes, cats etc.

brew sounds good. what yeast did you use. are you planning on freezing any?
« Last Edit: January 16, 2016, 08:32:59 PM by vic »
beer makes you feel the way you ought to feel without beer.....Henry Lawson.

combat32

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Re: Raisins
« Reply #8 on: January 16, 2016, 08:32:04 PM »
That's roughly about how I've done a couple of my ciders, I used champagne yeast in mine and 2pounds of brown sugar, I didn't boil just heated up 1.5 gallons of cider to dissolve the sugar. Then added the rest of the apple juice to the fermenter added chopped raisins and had some pretty darn good cider :) I let it ferment for 3-4 weeks before racking.
Then back sweetened with 3 cans of frozen apple juice concentrate and kegged.
It fermented very fast.
cheers
Keg 1- HB Pale ale 3
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- Lager #3
Keg 5- Mosaic lager
Keg 6- Dead Ringer IPA
Keg 7-
FV1- GaardenHoe
FV2-
Planning-

SMbrew36

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Re: Raisins
« Reply #9 on: January 16, 2016, 08:38:12 PM »
Yes sorry I pitched lalvin ec-1118 yeast pack (5g)

After the 3-4 weeks did you siphon to a secondary to clear??
Secondary : Cream ale
Bottled : Canadian Blonde 
Bottled : Brown Ale with homegrown centennial hops
Bottled : Vanilla Stout
Bottled : Pumpkin porter
Next Brew :  ???

combat32

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Re: Raisins
« Reply #10 on: January 16, 2016, 09:01:17 PM »
Only on my first cider I transferred, the rest I just bottled or KEGGED.
My last cider I used ec-1118 and it sat in primary for 4 weeks before kegging.
yours should be a tasty cider.
cheers
Keg 1- HB Pale ale 3
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- Lager #3
Keg 5- Mosaic lager
Keg 6- Dead Ringer IPA
Keg 7-
FV1- GaardenHoe
FV2-
Planning-

SMbrew36

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Re: Raisins
« Reply #11 on: January 16, 2016, 09:26:42 PM »
Thanks combat32 , your input and experience is a great help. That's what I'll use for a guide, 4 weeks, and I hope your right. I'll keep you posted.
Secondary : Cream ale
Bottled : Canadian Blonde 
Bottled : Brown Ale with homegrown centennial hops
Bottled : Vanilla Stout
Bottled : Pumpkin porter
Next Brew :  ???

combat32

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Re: Raisins
« Reply #12 on: January 17, 2016, 05:44:47 PM »
Glad I can help.
cheers
Keg 1- HB Pale ale 3
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- Lager #3
Keg 5- Mosaic lager
Keg 6- Dead Ringer IPA
Keg 7-
FV1- GaardenHoe
FV2-
Planning-

MWKilduff

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Re: Raisins
« Reply #13 on: February 17, 2016, 06:36:23 PM »
Funny, I haven't posted here in a while but the 1st thing I read is about raisins in cider.  I have been using raisins in my cider in the last couple of batches.  They aren't really used to up the sugars in the cider for brewing but to add in nutrients for the yeast.  They do leave a nice subtle flavor in the cider.  I do want to give a small warning to those using this method.  Raisins are nothing but a dehydrated grape and grapes have been cultivated along side of their yeasts for human consumption.  The raisins will bring wild yeasts with them into the mix.  Sometimes this had been a huge boon and added its own potent flavor to the mix.  However, sometimes the yeasts give you and off flavor.  To get the nutrients and flavor without the wild yeast just simmer them for 10 minutes during the preparation process.  Best of luck!
I have mixed drinks about feelings.

vic

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Re: Raisins
« Reply #14 on: February 17, 2016, 08:07:20 PM »
that's great advice , MWKilduff . hows the brewing going mate? cheers.
beer makes you feel the way you ought to feel without beer.....Henry Lawson.

 

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