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I added pectic at the very beginning prior to the yeast, but adding it again is ok? How much should I use for a 3 gallon batch?

So I made my third batch of dragon blood wine with a variation. I followed the recipe pretty much to a T except I used tropical fruit and pineapples. I've already added the Potassium Metabisulfite, Potassium Sorbate and sparkaloid and it was almost clear prior to back sweetening. Because the...

The starting SG is 1.082 after adding the fruit bag. I pretty much followed the directions of Danger Daves DB step by step except the I inverted the sugar and added some brown sugar instead of all white. The previous batches that ended up working out great I remember noticing some purplish...

So this is my second DB batch with slight variations just to learn a bit from experimenting. So this time around I did a 70/30 mix of white sugar to brown and instead of pouring the sugar in, I inverted the sugar. My question is I'm almost at 24 hours in the primary and not pitched yet, but I...

So I'm getting concerned that after adding potassium sorbate and potassium metabisulphite nothing happened. When I made my first ever DB batch and added the two I saw the bubbling stop almost immediately, but this batch has gone 24 hours now and the bubbles are not slowing down at all. Now...

I would like to make this with a a pineapple twist and curious if I could use two 3lb bags of frozen tropical fruit and add pineapple juice instead of the lemon? ( I have a 3 gallon carboy) I'm confused, I just made my first ever wine and followed the dragon blood recipe and it turned out...

So I cleared last week, racked into the 2nd carboy this morning and added 3 cups of simple sugar. (3 gallon carboy) I tend to like sweet wines and the SG is now 1.016 after adding the sugar (.994 right before adding the sugar). Does this seem about right since the flavors change overtime? Is...

Thanks again for the help! It's interesting that I had bubbles moving around like crazy, now after stabilizing looks like it's as quiet as can be

Sorry, I've been following the Dragon Blood's step by step process. http://www.winemakingtalk.com/forum/showthread.php?t=41825&highlight=DangerDave%27s

Ok so I just completed step 4 and now I need to wait a week undisturbed. Do I take any readings during this time or tuck it away and don't touch it? How often should I degas if at all during this time?

Thanks! So SG has been steady at .992 for several days, but it's bubbling a lot, 1 bubble per 1.5 seconds. Should I still move onto adding the stabilizer, Camden and degas?

I'm an idiot, I have Campden Tablets so that's the Potassium Metabisulfite I thought I was missing. I bought so much at once I don't know what half of this means. So just crush the tablets and put 1/8th in my 3 gallon carboy?

Ok so its time to stabilize and clear. One question.....step 4 says to add Potassium Metabisulfite, but I think I bought Sodium Metabisulfite. Doesn't sound like there's much difference, but will the amount be any different?

So I squeezed and discarded the fruit and took a reading which was 0.994. I put the air lock and will watch for 3 days unchanged. So I'm reading step 4 and it says to add Potassium Metabisulfite, Potassium Sorbate, degass and add Sparkolloid and leave alone for 1 week. I have two questions: 1...

So my SG reading is now 1.0 and I'm going to remove the fruit bag and quit stirring. Looks like step 4 says to take SG readings and temps until I have 3 consecutive days with no change to the SG. My question is should I snap the lid now or will I continue to have it loose? Am I taking only 1...

So my batch has been progressing very well and I'm close to racking to the carboy. I'm not sure why I just now thought of this, but I may have been taking my readings incorrectly. So I normally twice a day open the lid, remove and squeeze the fruit bag, stir and then I take the measurement. With...

So I know you guys are saying everything is ok, but I took another reading this morning and it is reading 1.070. So I'm happy it is going in the right direction, but I keep reading that you don't want the lees in the wine over 5 or so days. At the rate in which it's fermenting it might be...

Ok sounds good. So I hope I'm on a good track. Here's how it's progressing: 12/26 9PM added everything in step 1 SG=1.082 57F 12/27 9PM pitch yeast SG=1.080 68F 12/28 9AM SG=1.078 71F 12/28 9PM SG=1.076 75F 12/29 9AM SG=1.074 69F 12/29 9PM SG=1.072 68F Normally I see a purple sludgy/foamy...

So should I expect these very small changes in SG (this morning is 1.074) or at some point does it take off? I just want to make sure that it is progressing because I definitely see a lot of foam every time I go to stir.

So I stirred, squeezed and measured tonight and the SG is 1.076 and temp jumped up to 75 so I moved the bucket to the basement to cool it down. Every time I have went to stir it looks really frothy so something is happening, so do I expect these very small changes in SG or at some point does it...