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Black Cherry Merlot. Update: I let it sit 3 wks in the carboy and has gone from SG 1.09 to 0.90. Has a very rough taste (like some cheaper dry wines from store) but a very nice tannin nip to it. After siphoning off from the sediment and cleaning the carboy I splash siphoned back to...

Found that out quickly. It took about 2 weeks before I found a supply store and started dropping cash for big carboys, primary bucket, and other assorted tools and supplies. HOOKED!!!!!

Can that recipe be bottled? I am looking for a recipe I can bottle and gift. I imagine Dragon Blood would make a really good sangria. I made a Spiced Wine with the DB recipe with mixed berries, frozen grape and carambola which I tried mixed with OJ and it was awesome. can I just complete with...

Ps: GaDawg...thanks for the help. My wife likes sweeter wine (blush, muscdine, wht zin) so I'll stick to directions. I did soak/squeeze 3# mixed berries in the primary in an attempt to increase body (I cannot follow a recipe without tinkering with it when cooking either).

Black cherry merlot is my 2st attempt at a kit. Does anyone know if the flavor pack has perservatives? I mixed the merlot must with mixed berries (ala Dave's Dragon Blood) and would rather ferment out the sweetness of the black cherry instead making a sweet wine; I will keep the grape in carboy...

Scratch that last Q...I see the 'first time' mention now.

Linzay....Costco sells kits??? Is it an online thing, in store, or Liquor store item? I must check this out. HAVE you used their's before?

My Dragon Blood is in 3rd month, I did one final carboy reracking and back sweetened with grape concentrate. Everything is looking and tasting good. Next step is to prepare bottles and bottke it all. This carboy swith went from 5 gallon gladd and a few send 3L 'carboys' into a 6 gal better...

Posting do sometimes stray off topic, but ALWAYS an interesting read. I saw in here somewhere that DDB is meant to be a young wine. Is that just mean that it does not require a lot of aging, or that aging it will go bad if aged too much? And how long is too long? When buying wine I can't...

Along the same line, typically how much sugar (roughly) does a kit take to raise must to 1.085 +\- .005. ? My 6 gallons from frozen berries (not grape)needed 10# sugar plus 5 cans of grape concentrate to get that level. The price of kit would not be bad if it does not require a lot of...

Btw...thanks: good to know I didn't ruin what is promising to be a really good first attempt.

Plan is lots of time in secondary to bulk age, so that is covered. What is SPLASH RACKING? The proportions I used was closer to what is called for (on package) for initial sterilizing, much less for racking. I did not campden tab the batch between primary and secodary as I did not want to...

Did I ruin my first baych? I am attempting a modified Dave's Dragon Blood. All was going well in secondary (good Ph, nice tannib balance, Sg .0992, beautiful color, & and a great taste that promised amazing result with age) so I won't go into other details. At 2 weeks, of secondary I used...

I am VERY new to this and attempting DDB; my plan for the extra (after topping off) is to measure what is left then make just enough white grape must to finish a gallon, adjust the SG and then blend the two for a gallon of lighter blush wine.

Correct that...12% (fat fingers)

Using RED STAR cote's des blancd (came with the kit). My first batch with it went to 13% alc during primary fermentation so I was hoping for at least that and ending on high end dry or low end medium libation. I orig was planning a 3 gallon batch but experimentation got out of hand and I am...

I have a 6 gallon batch working now, made with 60 starfruit ( apx 15 to 20 pounds) and 4 pounds of mixed berries and 2 cans of white grape concentrate. 5# of sugar only brought SG to 1.07, so I need to buy more sugar. I am hoping that by mixing the fruits I will get a fuller flavor. I am...

Do you measure powder like granulated? I am stuck on a 1.07 must and have run out of granulated.