Just keep stirring! I like to use raisins later in the process. After the beer is fermented, toss some raisins in a red hot wok and caramelize them. Deglaze with some of the beer, then toss it all in a secondary and rack the beer on top.Damn Denny, you have me sold. Think this might be my next brew.
I did this with a stout. it's intense for sure. I think I left it sit a little too long in secondary and picked up some tannis from the raisin skins, that and I used about 3.5 lbs of raisins in 5 gallons.
wracking to the keg a raisin lodged in the end of my racking cane so it took around 1 hours to get 5 gallons in the keg but it was crystal clear the whole time with that raisin filtering out all the gunk