The only therapy is to make more wine..............
DangerDave's Dragon Blood Wine
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Help Support Winemaking Talk - Winemaking Forum:
The only therapy is to make more wine..............
bkisel
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Wow! I finally caught up to the current posts after reading the whole Dragon Blood Thread. I can't say enough about this forum and what I've learned in the last 3 weeks. I've got 5 pages of notes and 8 recipes from this thread alone! I'm bottling my first batch today and it is fantastic! I've been stealing glasses out of the carboy for about a week already. Can't wait to see how much better it will get in a couple of months. (like it will last that long) Ordered my 20 gal Brute today and will start my second DB this afternoon (Mango, Peach, Pineapple).
Once again, thank you all for being so patient with apprentice brewers and sharing the vast knowledge you all have acquired.
Even though I've been brewing kits for several years (and not really understanding what all the packets were or what they did), this has been like a shot of adrenaline in a glass-what fun!!
My wife has been starting to use the "obsession" word lately.Are there therapy classes available?
If it were me and my wife the operative word coming from her would likely be... pitiful!
drainsurgeon
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Nice looking labels! (caps too)
Hi Aleks, I'm on my first batch of DB, and I didn't either use energizer. It doesn't seem to be making a difference yet. I started at an SG of 1.086 and am down to 1.032 5 days later.
I've read places (some more experienced winemakers on the forum can correct me if I'm wrong) that lemon juice can act as an energizer, and the recipe calls for that, so you (and I) are in good luck...
Good luck and let us know how yours goes!
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Winenoob66
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Lemon adds the acidity. But you will more than likely be fine without the energizer. Just sometimes lemon juice can be a pain to ferment.
1st Bottle of Blood ,color very good. Added some tartaric acid to it, needed more "pucker" Not too much nose but nice taste
From Dragon's Blood #1 Bottled on 6/13. Only 6 bottles left.
Was supposed to bottle #2 this afternoon, but birthday party for 4 year old grandson got in the way.
#3 (Blue Blood) is in secondary.
Planning #4 as a double batch in the new Brute.
So much Dragon's Blood to be made, so little time.
Opus
Was supposed to bottle #2 this afternoon, but birthday party for 4 year old grandson got in the way.
#3 (Blue Blood) is in secondary.
Planning #4 as a double batch in the new Brute.
So much Dragon's Blood to be made, so little time.
Opus
Hi Noobbery, no questions are redundant.
Dave says in his first post:
"Keep temp in 68F-80F range. A higher temp will result in a faster fermentation, and a sharper tasting, more colorful wine. A lower temp will produce a paler blush with more fruity aroma and a smoother taste."
Hi Menny,
Thanks for that! I have a line on some crab apples so I think I'm going to give this one a go with those. Don't have a press so cores and stems out and away I go! Anyone else have some suggestions for apples before I get started?
willie
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My SG is way below 1000 now but there is a lot of activity. I know to wait until its stabilized but why is my batch look like its boiling? I made a #2 today with 60% blueberry to have something else going
What was your actual SG reading today? And remember you want to see a reading of .993 - .990 for 3 days in a row and by that time you should not see much or no activity at all.
Will
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willie
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Ok great. You should be fine. Just follow, Dave's process as shown on the first page and you should be good to go. I just made a couple of copies from Dave's pdf. I you have any more questions don't hesitate to ask. There is some very knowledgeable folks on here.
Will
wineforfun
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From Dragon's Blood #1 Bottled on 6/13. Only 6 bottles left.
Was supposed to bottle #2 this afternoon, but birthday party for 4 year old grandson got in the way.
#3 (Blue Blood) is in secondary.
Planning #4 as a double batch in the new Brute.
So much Dragon's Blood to be made, so little time.
Opus
I see the big N on the grill. Do you live in Nebraska?
