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Thanks, I WILL be more careful. After all that work and 6 months of waiting, I would have been devastated to have found it wasted by such a stupid thing. There WAS a grad party in the house a few days before, - I am pretty sure it was related to that. Someone must have knocked it off by...

wow! it's REALLY good! So does that mean that no wine-eating bacteria, disease-bug thing leaked into the little air lock hole and is just waiting for me to bottle the batch so it can start multiplying like crazy and.. and..waste my wine? -l

a'right Seth, I don't need much encouragement to go try a glass. Be back in a few... :)

I just found the airlock on my nearly-ready-to-bottle apple wine was on the floor near the 5 gal carboy. (The bung with the hole was still attached to the carboy) Some one must have knocked it off in the last week or less. The wine still looks clear. I was prepping to rack it with my all in one...

Thanks Willie, on that. I haven't sampled it yet but did put a new airlock on. I'm still waiting to hear about using tablets or whatever to counteract any exposure. It may only have been a day or as long as a week with the airlock off. -l

My airlock fell out! Oh what to do? I just found the airlock on my nearly-ready-to-bottle apple wine was on the floor near the 5 gal carboy. (The bung with the hole was still attached to the carboy) Some one must have knocked it off in the last week or less. The wine still looks clear, and I...

So regarding the recipe, you don't mention anywhere topping up with water or anything. Did I miss that or there isn't any in this recipe? You have 18lbs of fruit in what size fermenter? I want to try it but just making sure I got it right before I start getting everything out on the table, so...

Yes, I was thinking the lemon/lime juice is the common denominator here. Skeeter-pee is also lemon/lime based. Perhaps that aids a quick ferment. Who knows. I plan to do some experimentation. Yes the art of it. It is like cooking, but with a very different palette. I wonder has anyone tried...

Yes Dave, I asked this whe you were off the forum, and no one replied so I'll try again: 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...

Rmstuck, I did the recipe pretty much exactly. I halved it for a 3 gallon - and I did not measure the fruit, but am pretty sure it was the correct amount. I deviated only on this: no yeast energizer so I skipped it and kept my fingers crossed and I added 1/2 cup of raisins because I had some...

Just what is the magic here? 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...

Do you have a recipe for the cranberry-lime version you make, djrockinsteve? I have all this lingonberry concentrate and it may be perfect for the skeeter pee. And is very similar to the flavor of cranberry. ..

Yes I've been searching for the original of this recipe. They get lost in the sea of posts - thanks Julie for re posting this for everyone. This is definitely a warm weather drink. And with any luck, there will be some warmth coming our way soon! I've got to get a batch or two started!

Hi, I've been searching and searching. Is there a spot anywhere on this forum that has the recipes all in on spot? I want to make skeeter pee but can't find the original recipe anywhere. Can someone shoot me a link. -frustrated in NJ. :)

I've been lurking around for a while thinking up a recipe for the lingonberry concentrate I picked up at ikea. I think the dragon blood recipe would adapt well. Has anyone had any experience with lingonberry wine? I did a search on the forums but came up empty handed. I want to mix the lemon...

Thanks James, I'll keep an eye on it. -l

Oh how I love the smell of YEAST in the morning! And when I put my ear down I can hear it hissing and popping....all is well. I am making my first dragon blood - I followed Dave's recipe exactly except for two things. I added about a 1/2 cup of raisins, and I did not have any yeast energizer...

What a great discussion. As I don't have much to add to this conversation, I'm just lurking and learning here. I tend to be a purist, so I will definitely be bulk-aging my creations. But that means I will have to up production and sit tight - as Turock suggests. Gotta have something to drink...

Thank you all for this great information! Everyone's take on it is a little bit different. I like the science/chemistry behind it. (Thanks Kevin and Bernard) I had read that we had to be careful not to introduce extra oxygen into the must. And then the concept of degassing seemed to contradict...

Still in newbie-land. I have 4-5 containers of various fruit and mazer mead going at this time. All are in their secondary fermenters getting close to clearing and bottling. However, as I read through all the posts, I constantly see references to degassing the wine. But this step is not in my...