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Wine Making & Grape Growing Forum > Wine Making > Recipes > DangerDave's Dragon Blood Wine


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Old 07-09-2017, 09:37 AM   #4141
bear6230
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Bottled my first batch of Dragon Blood this morning.
For my first time i don't think they look to bad.
Time to start another batch only got 21 bottles cause couldn't help myself from drinking it from carboy..lol😂
20170709_112337.jpg   20170709_112400.jpg   20170709_112411.jpg  

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Old 07-09-2017, 04:40 PM   #4142
willie
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Quote:
Originally Posted by bear6230 View Post
Bottled my first batch of Dragon Blood this morning.
For my first time i don't think they look to bad.
Time to start another batch only got 21 bottles cause couldn't help myself from drinking it from carboy..lol😂
Well done Bear. I remember when I first started making DB Danger Dave would say as soon as you free up your fermenter get another started cause if you like the stuff it surely won't last long. And of course you may want to gift a few bottles to friends and family. I have 2 great nephews who never liked wine but they love the DB & the Skeeter Pee we make.

Will

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Old 07-12-2017, 08:05 PM   #4143
Commoncandi1
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I was referred to this recipe (I'm a complete and utter newbie) I'm both nervous and excited to start my newest adventure thanks for a detailed recipe

 
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Old 07-13-2017, 11:58 AM   #4144
dangerdave
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Since some of you have asked, I am doing very well. Eat, drink, and be merry! I'm two and half years into retirement and loving every day. After my 1000 mile hike in 2015---and the long healing process that followed---I began the work on my house, which continues unabated. I still get some time to make wine, hike, and ATV, but my wife, Johnna, keeps me very busy. Last year was shingles and siding. This year is a new deck and landscaping. So, with all that, plus maintaining our home and property, and caring for a disabled wife---who always tries to do too much---I don't get much time on the computer anymore. I really miss hanging out here and talking wine, but I've got stuff to do!

But to answer a few questions from Mk54321...

What temp do you target for fermentation?
Any further details on how much oak ...a shot of oak power ?
and how much additional tannin?


I currently make my DB in a 32 gallon food grade plastic Brute trash can. It sits on a wooden pallet so it's up off the floor. I make three batches at time (18 gallons), simply tripling the ingredients. In addition to the items listed in the recipe, I add 9tsp of wine tannin (3tsp per three batches), and one cup of untoasted American oak (1/3 cup per three batches). All in the primary. Fruit goes in three bags (actually cheap disposable lady's stockings), and everything gets stirred daily with a drill and whip. As for the Temp; I don't even check anymore except by feeling the sided of the fermenter. I use both of my brew belts on the Brute and wrap it with a thermal blanket. There has been times when I thought it had gotten very warm---likely the upper 80s(F)---but it turned out fine. It's easy enough to shut down one of the brew belts if necessary. I noticed, after doing many such batches that at higher temps, that the wine had more color and flavor. Maybe the extra tannins and oak are helping as well.

It's raining and I'm filtering some wines today, so I had a few minutes to check up on you guys/gals. Keep up the good work, everyone! I hope to check back in soon, but if I dont, shoot me an email: dangerdave911@yahoo.com
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Old 07-16-2017, 08:18 PM   #4145
Mk54321
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Thank you for the feedback.

 
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Old 07-17-2017, 12:19 PM   #4146
Javaslinger
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This looks amazing and will be my wife and I first foray into wine making!

We come from a homebrew background and I'm shocked you don't put a lid on the fermenter with a bubbler? Is it simply unnecessary? Will it hurt anything if I do?

Thanks!

 
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Old 07-17-2017, 02:09 PM   #4147
willie
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Quote:
Originally Posted by Javaslinger View Post
This looks amazing and will be my wife and I first foray into wine making!

We come from a homebrew background and I'm shocked you don't put a lid on the fermenter with a bubbler? Is it simply unnecessary? Will it hurt anything if I do?

Thanks!
Some of us like to use a towel so the fermenter can get more air v's putting a lid on. It also keeps those pesky fruit files out of the wine. Using a lid just may slow the ferment down some that's all.

Will

 
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Old 07-24-2017, 07:58 PM   #4148
bear6230
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Since my first batch of Dragon Blood is almost gone it was necessary to fire up a another batch also started a batch of the tropical version
My first batch DB was a hit amongst my friends so i had stash a few bottles for aging that is if i can stay away from them long enough for the next batch gets done. 😂😂😂
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