Adding Grape juice to a wine kit

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That was my thought, and I seem to remember reading that somewhere. I haven't had any problems....and I would think the sulphites on the raisons would keep much of that at bay anyhow.
 
Somewhere I have an old (1960s) wine making book from the UK ( Im in Canada) and they suggested it. Another interesting "tweak" was to add (or make ) Ribena to your wort to add another layer of flavor. I made Ribena wine a few times. Left to sit it can be very nice.
 
After soaking i chop or even run them through a blender then pasteurise.

I really,really like the flavour they add.
However i dont use them in kit wines,Only stronger "country" wines.I dont have any special reason for it, I just dont.
 
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