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Old 06-14-2012, 06:26 PM   #1
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Default Dragon Blood in 15 days!!!

I am still astonished with this success! In my Bentonite Study, I made a batch of my Dragon Blood Wine (triple berry skeeter pee) that I bottled 15 days after starting the must. I still can't believe it! I'm drinking some right now!

My lovely wife thinks it might be better than my previous batches. Has anyone else been able to make a clear, delicious wine in two weeks?

Pictures below...

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Old 06-14-2012, 08:20 PM   #2
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Mine is still percolating downstairs in the winery. Even though in fermenatation, can I still add bentonite at this late time?

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Old 06-15-2012, 06:19 AM   #3
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Mine is still percolating downstairs in the winery. Even though in fermenatation, can I still add bentonite at this late time?
I believe you can add it either pre fermentation or post fermentation. Seems like I have read you do not want to add it during fermentation. I do not know why, but think I have read this. Arne.
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Old 06-15-2012, 09:18 PM   #4
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Originally Posted by dangerdave View Post
I am still astonished with this success! In my Bentonite Study, I made a batch of my Dragon Blood Wine (triple berry skeeter pee) that I bottled 15 days after starting the must. I still can't believe it! I'm drinking some right now!

My lovely wife thinks it might be better than my previous batches. Has anyone else been able to make a clear, delicious wine in two weeks?

Pictures below...
You may have set a new record for Skeeter Pee turn around time. Out of curiosity, did you follow the recipe exactly or deviate in some way? Did you happen to use slurry only (what yeast was established in your slurry) or what yeast did you pitch? What was your starting SG? Did you have to filter this? WOW. My last batch of SkeeterPee was finished and crystal clear in 32 days, and I did not use Sparkalloid, and I was jumping with joy. But 15 days. Yikes.
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Old 06-16-2012, 07:31 AM   #5
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You may have set a new record for Skeeter Pee turn around time. Out of curiosity, did you follow the recipe exactly or deviate in some way? Did you happen to use slurry only (what yeast was established in your slurry) or what yeast did you pitch? What was your starting SG? Did you have to filter this? WOW. My last batch of SkeeterPee was finished and crystal clear in 32 days, and I did not use Sparkalloid, and I was jumping with joy. But 15 days. Yikes.
I used my own personal recipe, a modified, simpler version of Lon's original skeeter pee recipe. I call the wine Dragon Blood. Here's the recipe. The only variation was the addition of bentonite to the primary before pitching the yeast.
__________________________________________________ ________
"DRAGON BLOOD"

FROM DANGERDAVE'S EASY PEESY (SKEETER PEE) RECIPE

Ingredients: For a six gallon batch:

Step 1: To a cleaned and sanitized seven gallon primary, add---in this order:
2 bottles (48 oz each) 100% Lemon Juice (ReaLemon in the green bottle): if you want to recude the acid level use one bottle.
Water to about five gallons
20 cups of white granulated sugar (looking for a SG btw 1.085-1.09 after filling to 6 gallons*): use less sugar for lower final ABV. Stir sugar until completely desolved.
1 tsp. tannin (stir)
4 tsp. yeast nutrient (stir)
2 tsp. yeast energizer (stir)
3 tsp. pectic enzyme (stir)
Top water to six (6) gallons* (looking for a SG btw 1.085-1.09) and stir well
6 lbs. of Triple Berry Blend (raspberry/blackberry/blueberry--available in most grocery store freezer sections), frozen then thawed, in a nylon fine mesh bag (tied shut), placed in primary: Give the bag a couple of squeezes to work in pectic enzyme. May also toss fruit directly into primary, but this makes for a "messier" fermentation and subsequently will require more clearing time and racking.
Cover primary
Place brew belt: Keep temp in 70F-80F range.
Let sit undisturbed for 12-24 hours...

Step 2: To the primary fermenter, add:
1 packet of EC-1118 Yeast (starter, per yeast directions): Sprinkle yeast into one cup of warm water (100F), let sit for 15 minutes (no longer), stir and add to primary. Other yeast strains may also work well.
Stir Primary Vigorously!

Step 3: Each day, do the following, in this order:
Check temp
Check specific gravity
Squeeze juices from fruit pack into fermenter---remove friut pack: Temporarily place in sanitized bucket.
Stir primary vigorously: To introduce oxygen into must.
Replace fruit pack
Cover primary

Step 4: When specific gravity (SG) reaches <1.000, do the following:
Squeeze juices from fruit pack into fermenter---remove friut pack: Discard fruit.
Rack to cleaned and sanitized six gallon carboy
Add 1/4 tsp. Potassium Metabisulfite (stir)
Add 3 tsp. Potassium Sorbate (stir)
Degas very thoroughly: I cannot emphasize this enough!
Add Sparkolloid* (or other cleaing agent): *1 tbs in one cup of water simmered for about 30 minutes. Add hot mixture to carboy.
Allow to clear undistrubed for no less than 1 week

Step 4: When wine is clear:
Carefully rack off of lees into cleaned & sanitized six gallon carboy
Add 4-5 cups of white granulated sugar (stir until sugar is completely disolved): Add more or less sugar to taste. Remember! The sugars will blend with the berry flavors over time, and the sweetness will come forward. Do not over-sweeten!
Allow wine to clear free of all sediment: This may or may not require more racking over the next few weeks.

Step 5: When wine is completely clear:
Bottle in clear bottles
Note: Never bottle cloudy wine! NEVER!
__________________________________________________ ________

Starting SG was right at 1.085. Yeast was EC-1118---no slurry. I did not filter.

Yikes is right! I still can't believe it. I have two more batches going just to see if this was a miracle (Well, Jesus made wine, lots of it, and very quickly, too!)
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Honorable Mention: WMT (Unofficial) Welch's Wine Contest
Gold Medal: WMT (Unofficial) Dragon Blood Variant Contest

My Labels
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"Wine is sunlight, held together by water!" Galileo Gallilei

Last edited by dangerdave; 10-26-2012 at 10:04 AM.
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Old 06-16-2012, 07:55 AM   #6
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Originally Posted by dangerdave View Post
I used my own personal recipe, a modified, simpler version of Lon's original skeeter pee recipe. I call the wine Dragon Blood. Here's the recipe. The only variation was the addition of bentonite to the primary before pitching the yeast.
__________________________________________________ ________
"DRAGON BLOOD"

FROM DANGERDAVE'S EASY PEESY (SKEETER PEE) RECIPE

Ingredients: For a six gallon batch:

Step 1: To a cleaned and sanitized seven gallon primary, add---in this order:
2 bottles (48 oz each) 100% Lemon Juice (ReaLemon in the green bottle): if you want to recude the acid level use one bottle.
Water to about five gallons
20 cups of white granulated sugar (looking for a SG btw 1.085-1.09): use less sugar for lower final ABV. Stir sugar until completely desolved.
1 tsp. tannin (stir)
4 tsp. yeast nutrient (stir)
2 tsp. yeast energizer (stir)
3 tsp. pectic enzyme (stir)
6 lbs. of Triple Berry Blend (raspberry/blackberry/blueberry--available in most grocery store freezer sections), frozen then thawed, in a nylon fine mesh bag (tied shut), placed in primary: Give the bag a couple of squeezes to work in pectic enzyme. May also toss fruit directly into primary, but this makes for a "messier" fermentation and subsequently will require more clearing time and racking.
Top water to six gallons
Cover primary
Place brew belt: Keep temp in 70F-80F range.
Let sit undisturbed for 12-24 hours...

Step 2: To the primary fermenter, add:
1 packet of EC-1118 Yeast (starter, per yeast directions): Sprinkle yeast into one cup of warm water (100F), let sit for 15 minutes (no longer), stir and add to primary. Other yeast strains may also work well.
Stir Primary Vigorously!

Step 3: Each day, do the following, in this order:
Check temp
Check specific gravity
Squeeze juices from fruit pack into fermenter---remove friut pack: Temporarily place in sanitized bucket.
Stir primary vigorously: To introduce oxygen into must.
Replace fruit pack
Cover primary

Step 4: When specific gravity (SG) reaches <1.000, do the following:
Squeeze juices from fruit pack into fermenter---remove friut pack: Discard fruit.
Rack to cleaned and sanitized six gallon carboy
Degas very thoroughly: I cannot emphasize this enough!
Add 1 tsp. Potassium Metabisulfite (stir)
Add 3 tsp. Potassium Sorbate (stir)
Add Sparkolloid* (or other cleaing agent): *1 tbs in one cup of water simmered for about 30 minutes. Add hot mixture to carboy.
Allow to clear undistrubed for no less than 1 week

Step 4: When wine is clear:
Carefully rack off of lees into cleaned & sanitized six gallon carboy
Add 4-5 cups of white granulated sugar (stir until sugar is completely disolved): Add more or less sugar to taste. Remember! The sugars will blend with the berry flavors over time, and the sweetness will come forward. Do not over-sweeten!
Allow wine to clear free of all sediment: This may or may not require more racking over the next few weeks.

Step 5: When wine is completely clear:
Bottle in clear bottles
Note: Never bottle cloudy wine! NEVER!
__________________________________________________ ________

Starting SG was right at 1.085. Yeast was EC-1118---no slurry. I did not filter.

Yikes is right! I still can't believe it. I have two more batches going just to see if this was a miracle (Well, Jesus made wine, lots of it, and very quickly, too!)
i'll admit, i wasn't too enthused with my first attempt at making a skeeter pee, which was made cutting back on the lemon juice some, and adding a mixture of frozen mixed berries and peaches....was definitely thin and a little light on, flavor, but i am thinking i might have to try it again dave using your variation....maybe also though at the end, adding some form of frozen concentrate, such as old orchard berry blend for a little more back flavoring....
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Old 06-16-2012, 08:48 AM   #7
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I'm telling you, Ken, this stuff is really good! The berry flavor is excellent! I have had wines like strawberry and peach, which disappointed me in their flavors (I ended up adding extracts for more flavor), but not this one. I use the Wyman's Frozen Triple Berry Blend I get from either Walmart or Sam's Club. Try just one batch per the recipe, and taste it at clearing, before ever adding any back sweetening. You might even be able to parse it down to a one gallon batch just for testing.

I know it sounds corny, but everyone should try a batch of this wine! I think I'm up to eight or nine batches of this, and they have all been great at bottling time. It also improves in the bottle! <although I'm yet to get any to last more than a few months in my house>

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Old 06-16-2012, 09:00 AM   #8
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I'm telling you, Ken, this stuff is really good! The berry flavor is excellent! I have had wines like strawberry and peach, which disappointed me in their flavors (I ended up adding extracts for more flavor), but not this one. I use the Wyman's Frozen Triple Berry Blend I get from either Walmart or Sam's Club. Try just one batch per the recipe, and taste it at clearing, before ever adding any back sweetening. You might even be able to parse it down to a one gallon batch just for testing.

I know it sounds corny, but everyone should try a batch of this wine! I think I'm up to eight or nine batches of this, and they have all been great at bottling time. It also improves in the bottle! <although I'm yet to get any to last more than a few months in my house>
1 gallon batch???...lol....are you kidding me???....roflmao....i think in all my time of wine making, i've only made a 1 gallon batch of something 1 time....lol...and that was an experimental batch of iced tea wine i made years ago from instant iced tea mix....funny thing with that one though....lol....i had let it sit for a long time, had added clearing agents and everything....it had never totally cleared....and this was when i was also told that a wine will not clear in the bottle....mind you, this was when i was first starting out...so like i said, i had let it sit for a long time and it never totally cleared, so i went ahead and bottled it anyways thinking it was as good as it was gonna get...believe it or not, those 5 bottles i got out of that gallon actually did clear while in the bottle....lol...had to be careful when pouring it as to not disturb the sediment...it was ok....nothing to write home about....turned out kinda like a relatively indistinguishable light bodied white wine....but anywho, 1 gallon batches just seem like a waste of time and energy....lol...i just might have to try your recipe though, dave, but only using 1 48 oz bottle of lemon juice as i do suffer with acid reflux....
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Old 06-16-2012, 09:02 AM   #9
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i'm thinking i might have to try another bottle of my peach berry pee though....i cracked one open shortly after it had been bottled....been in bottles for a couple of months now....who knows, maybe it has improved a bit with a lil age...

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Old 06-16-2012, 09:11 AM   #10
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LOL! Yea, me, too. I don't make one gallon batches, either. We have a couple of folks here who use nothing but one gallon carboys. I'm not one of them. I'd rather swim than wade.

I've got acid reflux, too. Take medicine for it every day. I'm down to one bottle of lemon juice in mine, now. It still comes out great (better, I think). It does not bother my stomache at all.

Let us know how the "aged" peach berry is!

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