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After using commercial reusable nylon bags for years, I eventually went with disposable nylon lady’s stockings. They are super cheap, and when I’m done, I just toss the bag with the dregs (or whatever that stuff is called). Thanks for trying the recipe. I know your peeps will enjoy it! 👍🏻

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

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). 😁

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

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

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...

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]

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!

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

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...

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

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?

Great work everyone! Love the pics!

That’s awesome Dino! Great job!

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.

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

I’ve had sorbate float on me before. It was from kits when it happened. Leave it behind when you rack. Get some fresh and redoes? About all you can do.

DB is not fancy so I do everything simple. Plain old table sugar stirred straight in.

DB is tart by design. Without back sweetening it will curl your tongue. Don’t fret; sugar will balance that out later.

Started today? Well, I’ve produced a find drinkable batch in under two weeks, clear and bottled. I remember someone getting it under 10 days. Get it warm, get it dry, then get it clear and you are there!