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  1. dangerdave

    DangerDave's Dragon Blood Wine

    Have I mentioned lately that you are all awesome?! 😃
  2. dangerdave

    DangerDave's Dragon Blood Wine

    First, used good old EC-1118 and pushed it to its limit though the chaptalization process = 18%. Then I ramped it up by fortifying it with brandy to the desired limit = 22% (maybe a bit higher). 😁
  3. dangerdave

    DangerDave's Dragon Blood Wine

    The DB Variation Contest was won by my Sweet Strawberry Tart (strawberry lemon wine). I told them to let me judge, not participate. 🙄😆😎
  4. dangerdave

    DangerDave's Dragon Blood Wine

    It’s still good practice. Squeeze/remove bags, stir, replace bags. 👍🏻
  5. dangerdave

    DangerDave's Dragon Blood Wine

    Love the conversation, people! You guys are awesome wine makers! I once crafted a desert wine fortified with brandy based on the DB recipe. “Dragon Port”, I called it. It’s on this web site somewhere. I still have a few bottles from 2013. I’m now inspired to pop one and see how it’s doing. It’s...
  6. dangerdave

    Mixed up DB but out of EC-1118

    Somewhere on here is a thread I did some years ago comparing 71B with EC-1118. Somewhere... search for...Yeast Comparison [EC-1118 vs 71B-1122]
  7. dangerdave

    Favorite Dragon Blood or Skeeter Variation

    Would it be anticlimax to say I love the original the best? I give mine a nice dose of oak these days. Love me some oak!
  8. dangerdave

    DangerDave's Dragon Blood Wine

    I have used this fruit blend before to make a tropical version. You should like it. Good luck!
  9. dangerdave

    DangerDave's Dragon Blood Wine

    Shortly after I started making DB, I tried various other yeasts I had on hand, including K1. Now, I’m not going to be much help here as I discovered I like how it comes out with EC-1118. As, I recall from my notes, the K1 batch I made was lighter in color, smoother in flavor, less acidic...
  10. dangerdave

    DangerDave's Dragon Blood Wine

    DB wine makers are some of the most creative and ambitious I’ve seen. The possibilities are endless. Great work, and good advice, everyone!
  11. dangerdave

    DangerDave's Dragon Blood Wine

    It’s supposed to be tart. It’s triple berry lemon wine. And I like tannin myself. I’m not sure what “back of jaw punch” means. Could you explain? Is it original recipe or did you switch things up?
  12. dangerdave

    DangerDave's Dragon Blood Wine

    Great work everyone! Love the pics!
  13. dangerdave

    DangerDave's Dragon Blood Wine

    That’s awesome Dino! Great job!
  14. dangerdave

    DangerDave's Dragon Blood Wine

    BlackBerry is one of my favorites. Did a batch a few years ago with 30lbs a friend gave me. Delicious! As for degassing...I have never heard of “too much vacuum for too long effects flavor”. Just degas until it’s degassed.
  15. dangerdave

    DangerDave's Dragon Blood Wine

    I always use untoasted oak powder in my primary. I like mine oaky.
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