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i have a 5 gallon bucket of rasins fermenting since the 3 of march. probaly let keep for a few more day 15 in all. question when i brew it should i brew it with the rasins or without. using a reflux. THANKS
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Take the rasins out. Or put them in a pillow case and hang them so there not on the bottom if your using gas heat. This way they won't burn and stick.
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I've been wanting to do this for over a year ;now. Please let us know how it turns out, and any changes you would make.
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I just did this about a week ago and the sample I tasted turned out nice. Should be alot better after a few weeks of aging. What I did is cut to 70 proof with fresh spring water. Added rasins to let it age when its done I'll filter off the rasins and sip the day away.
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I'm not sure I follow you. Did you ferment 5 gal. of raisins and distill, mascerate with raisins, or both? If first, recipie-? If second- same. How many #'s raisins, yeast, nutrients etc. Black or light raisons?
Sounds Yummy.
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Samson,
Sip the day away- by yourself, have'nt you heard 'man should never drink alone'? Give a call and you'll have plenty of mates to share with. Bring some of that to the Jamboree if you can make it.
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I would like to make the jamboree but there is just no way this year. Just started new job. The recipe I used is this.
12 lbs dark raisons
6 lbs cane sugar
boiled 1 gal spring water add sugar and raisons stir and let stand about an hour. Add fresh spring water to make 6.5 gal.toss two packs wine yeast air lock and let it go for about 3 weeks.
Strain through a pair of fat ladys panty hoes but I didn't tell my wife I took them. And distill cut to 70 proof with fresh spring water added a hand full of raisons to each quart jar and let age.
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