Elmer,
What's your suggestion for adding medium toast french oak chips to blueberry DB? How much? Do you soak in water for 1 hour before adding? Can I add it to cleared/back sweetened/finished wine or is it too late? Any advice is appreciated!
I'm a noob when it comes to adding oak!
thank you winenoob66 very informative !!! exactly what i need for future referencessee if this helps to answer what you think is the best yeast to use
http://winemakermag.com/component/com_yeasts/Itemid,165/view,chart/
with all the citrus though I would stick with the 1118
How's it look? My first Dragon Blood almost complete.You see it here cleared a week after sparklloid. I had a small taste with a bit of sugar added and it's wonderful.
Now, the REAL question here. Just what is it, that makes Dragon's Blood and Skeeter Pee process so quickly? As I think of playing around with the recipe, I wonder what part of the process or ingredient is causing the must to ferment so fast, and make very drinkable wine in such a short time as opposed to a grape, mead or other fruit wine? Does anyone know this? Dave way back (I read in a thread somewhere) you said it was science....can you clarify?
-lauren
Well......I was going to wait until Easter to try another bottle of DB, BUT........The Wino in me just couldn't wait!!!!
I opened a bottle Saturday and it was BETTER!! Much sweeter, less tart, less acidic! I'm hoping it's not a fluke. I opened a big bottle and once I drink it, I'll have to open another one. You know, to test it out and see if it's ALSO good.
Just for science!!!!
Opened a bottle of DB and took a SG. It was 1.000. Very strong. So did a trial and tasted pretty good at 1.010. But guess already to late on this batch since already bottled. It's a shame.
Sent from my iPhone using Wine Making
Enter your email address to join: