Reconstituting raisins for brandy
- Slight clarification to earlier message:
14lbs of grapes produce approx. one U.S. gal of wine(4l).
Raisins have a drying ratio of 1:4.
Therefore to reconstitute raisins, for each 1kg (2.2lbs) add 4l
(1U.S.gal) of water. Since raisins are 60% sugar, you could use 1.5kg
of raisins for each 4l of water or 2kg of raisins/5l water which is
the max. yeast can ferment (about 2lbs of sugar/U.S. gal).
Most commercial raisins are sulphited and covered in vegetable oil -
preferably use naturally dried raisins, or wash well in hot water.