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I'm interested in the bumble bee berry blast. Can you post the recipe please?

I'm not saying that aging doesn't help. I have a red zin that is at the two year old mark and it is wonderful. I'm just asking how is it different to age in a 6 gallon bottle vs a 750ml bottle. I would think that after it is cleared it wouldn't matter

What is the difference between six months in a carboy vs six months in a bottle? That has never been fully explained to me

I was making some dragons blood. I super cleared it. It was clear. I couldn't remember if I had added kmeta or sorbate, so I dossed it again. When i racked it it. It sucked up some sediment. So I ran it through a filter. At the same time I racked some watermelon wine. It sucked up a bit...

Is this like a dragons blood only without the lemon bite? How much so you back sweeten it?

What type of water did you use? Tap water is actually preferred because it contains minerals that are needed by the yeast and not in distilled water. They may not be in bottled water either. You can leave the water out for a few days to let the chlorine escape, but I don't and I've never had...

I have been making Dragon's Blood with Lalvin 1118. I have made some home winery fruit concentrates. They sent me Premier Cuvee to use. I like it better because the lees are much more compacted. Would this work well for Dragon's Blood? Will there be any flavor change?

I meant adding extra as a means to back sweeten not to ferment.

Also, how many of you buy an extra quart to back sweeten with? If so, how much do you use? On my home winery blackberry I backsweetned with sugar. Not a lot just to about 1.005

I have bought from home winery. I got black berry and I was pleased. I picked up a black berry in the vinter's best from a lhbs and I was wondering if it would be about the same.

Can people give me their opinion on each of these?

I think the blending would be to cause the sulphites to gas off, but if you're not using k meta then you don't enough sulphites to worry about. Blending would help to get co2 out as well.

I use a Harbor Freight air vacuum pump. It works great.

Make sure it is thoroughly degassed. Also, if you haven't bought a clearing agent yet, get Super Clear. It works better than sparkloid. With Super Clear, when you add the second part and stir. It will start to clear so quickly it will look like a snow globe.

Also, this wine will sometimes drop some pectin after it clears. This may be dependent on the clarifier. It won't hurt anything but it doesn't look pretty in the bottle, so be patient

How much sugar did you use to get to 10%

Low alcohol version I have made many batches of DB. I have my favorite variation. It's not a whole lot different from the original. I add 10 pounds of sugar. I would like to make a lower alcohol version. 7-8% or so. Has anybody made it before?

I bought another Lodi Old Vine Zinfandel. I like the first and it's just now been a year since I pitched it. I also bought a World Vineyard California Zinfandel=Shiraz. We'll see how that one turns outs

Is it the same type of bag that comes with kit wines? I asked once before and was told not use them for this purpose because the let air in.

Does anybody have any experience with this product. https://store.homebrewheaven.com/55-liter-wine-waiter-bag-p86.aspx How long could you store wine in this? I'm not talking an expensive wine or for a long long time. Something like Dragon's Blood Wine for a few months.