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Starting this recipe today My winemaking bff and I are starting a batch of this today, only we're going to make two 6 gallon batches. I'm sure you understand that one gallon just won't be enough. Any advice or recipe modifications you all would recommend for a batch this large? We're...

That's good to know. Now I won't obsess too much over the cloudiness. It's been sitting for a week now, and I'm gonna rack it off the sediment today, but it's still cloudy. I'll probably rack once more before I leave for vacation in a couple of weeks, then let it sit. And wait. Such a...

Sorry, posting from a cell phone always enhances the hilarity! Here's an upright pic.

Meet Em J! She's a sassy mango-jalapeno wine who appears a little cloudy now, but when she clears in a couple of weeks she's gonna be devastatingly gorgeous! I racked to the secondary yesterday, added the potassium metabisulphite, potassium sorbate and sparkolloid and degassed like crazy. Took...

Here she is! Up and bubbling and raring to go!

Starting my Mango Jalapeno Wine this afternoon. I will be using DangerDave's Dragon's Blood recipe replacing the triple berry blend with mango, then adding some finely chopped jalapeno and golden raisins. I'll post pics and updates as we progress. :se

Perhaps it's just because I'm married to a Mexican, or perhaps because I love all things spicy, but I am super exited about this one. I want the mango to be the dominant flavor with a spicy kick. Not sure exactly when we'll get it started, but mangos are coming into season now so hopefully soon...

Ok, here's a couple of questions for DangerDave and all you other Wine Wizards out there. Mr. Wonderful and I have now successfully made 4 different wines from kits and 2 batches of Dragon's Blood (truly our favorite) and now we're ready to tackle something a little different. We're thinking of...

I would agree with you. However, I am having trouble explaining to Mr Wonderful the reasons why. Can you explain to me why it is better to go ahead and rack it one more time? Unfortunately, I don't have the experience or knowledge to explain to him the why.

I'm trying to convince Mr. Wonderful that we should rack our LE Malbec/Bonardo one more time. We are still newbies at the ole winemaking schtick, so I'm pretty much talking out the side of my neck. I believe that racking one more time (this would be the third racking, if we do it) will help with...

Thank you for the link. I must give it a go as soon as I have an empty carboy!

Mr. Wonderful has really enjoyed my Dragon's Blood wine. Let's just say I've made a believer out of him. He's already ready to make another batch. I'm thinking of trying a cherry/lime version. Do you think it would work if I used the same amounts of fruit and citrus juice if I substitute...

Here's my label for my Dragon's Blood Wine. Thanks Dangerdave for the recipe. I finally racked again and back sweetened on Saturday (Jan. 5). I only added 4 c. sugar. I liked the slight tartness of the lemon, and after reading other comments about back sweetening the Dragon's Blood, I thought it...

Here's the label for my Dragon's Blood Wine (used Dangerdave's recipe)! Should be bottling on Thursday.

Used 6 lb. of fruit, pretty much two lbs each of blueberries, blackberries, and raspberries. Still not sure what caused the foamy stuff, but it's clearing up pretty nicely after another week of sitting, not adding anything. Will rack one last time and back sweeten probably tomorrow...

Really not sure whether or not the deeper color is from the resin or not, although that was one effect we were hoping for. It could just be our mix of fruits. We didn't use the triple berry blend, but rather used individual packages of frozen raspberries, blueberries, and blackberries that my...

The SG was .992 when we racked it. Not sure what the floaties were, kinda like floating yeast, even though we tried to leave all that in the primary. Really weird. I've never had that with any of the wine kits I've done. But we've racked it again, and there's still a few floaties, but not near...

Well, it's been racked to the secondary. The filmy stuff on top has started to break up and sink. Not sure if I degassed it well enough. I'll rack it again on Friday (the 21st) and degass it again before back sweetening. Any more suggestions or tips?

In doing my research I found that it is used in making essential oils, incense, bath salts, etc. But it's also taken internally for a myriad of uses: headaches, as a coagulant (stops bleeding), chest pains, menstrual problems, impotence, and many others. I wouldn't be putting it in my wine if...

My first attempt at Dragon's Blood. The dragon's blood resin did not have much, if any, taste. So I added it in with the berries in the mesh bag. Excited to have a full primary fermenter again!