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From what I gather(another newbie here)the squeezing is like pressing the fruit to get all the good stuff out of the fruit you're using. It sounds a little daunting(and with me, gets messy lol!!) but I think its a necessary part of the process to get your wine where it should be. I'm sure one...

Appreciate the feedback. No, the wine doesn't need to have a serious kick, I'm just curious about the process and what the "safe" parameters are before something gets ruined. Definitely something I'd work up to and see the results cautiously. Does that make sense? I would rather take baby...

There's the Blueberry DB :) I'll wait until the room is brighter for a shot of the Raspberry/Sour Cherry-the color on that one is already amazing!! :) :) :)

I can't seem to see anything on here (but maybe I'm just impatient lol) but has anyone tried to do a DB using frozen fruit like peaches? I'd like to add a white wine into the mix. I just did the first racking on the Raspberry/Sour Cherry DB and its clearing nicely and looking good so far. I...

I think you'll really enjoy this stuff. I know I sure do! I need to decide what combo I'm going to try next(might just pick up a couple of bags of the mixed berry from Costco and try that.) Peach might be fun, just to have a "white" alongside all the red. Cheers :)

I've seen similar recipes for good old country wines made much like that one!! I should dig through the book my uncle gave me and see what else I can find. I have another Uncle that makes wine out of chokecherry and it will literally take knock you on your butt but tastes amazing. I bet if I...

Just went and had a peek and you're right, there is a fine ring of sediment back down at the bottom again-so I'll leave it be for a while. I didn't know that about the wine conditioner(never read the label, its just what I've always used)so thanks for mentioning. You're also 100 percent right...

Here is a question, a little off topic. Has anyone had DB go back to being a bit cloudy after sweetening it? I just racked tonite and added the conditioner(wanted to try that rather than sugar....oops)and now its on the cloudy side again. My other wines I've made have never done this, and...

I'm picking up some more yeast when I go out here right away and will bring up fruit to thaw overnight....going to start another batch tommorrow. The plan is to bottle and leave alone(i hope lol) at least half this batch and the same for the next...and so on and just keep different recipes...

Hello Back!!! I am also from Alberta!! Edmonton here. I have a very small sour cherry tree in my back yard, not enough for wine,(usually get enough for some goodies or a batch of jam) but I have a friend that has several trees so finding your recipe will be a bonus. Rhubarb is really acidic...

Hi Everyone!! I'm a complete newb to the world of Dragon Blood Wine. Just in the midst of my first batch. I've always just made kit wines. I'm making my way through the posts in this thread, but there are SO many lol. I just did straight blueberry this time, and I think it might be a bit...

Appreciated. I'm forever second guessing myself. Like I mentioned to Rick I found a method I like....old pair of sheer drapes, cut to fit the primary then cleaned and sanitized well. Secured to the middle of the primary with a bungee cord lol. I'm such a redneck. Cheers!!

Hi and thanks for the feedback. I think it all went ok, but I'll remember that for the next batch. I thought reds did better at a higher temp? Better body and color? Just did my first racking and I can't wait to watch this one clear up. I have some Raspberries ready for the next...

Hi Rick!!!! I managed to find an old sheer curtain(quit laughing lol!!!) that i don't use anymore that I soaked in "the pink stuff" and then sanitized and rinsed. It worked really well as a screen over the primary, so I'll be doing that with my wines from now on. I know the extra oxygen...

Hi Everyone!! Been here for awhile, have not hopped on much but I have a question.....making Dragons Blood for the first time and for whatever reason I can't seem to post in the relevant thread. I don't usually close the lid on my primary(meaning i leave it open a few inches for the...

I've also purchased this wine (the Shiraz) and am disappointed. Tastes very thin, so I've tossed some more oak into it and will leave for a week before racking again. Might be ok for making spritzers with sprite? Not sure how well it will set in the bottles. Not going to use plain sugar for...

Ok.....so I'm still working on the Rhubarb, not sure if it is going as it should or not. I initally did not add the campden(I know, pan to the head)and wound up adding it after the fermentation in the carboy had stopped actively bubbling and the wine was a nice medium pink color and clearing...

Good Morning!! I've just started my first ever batch of wine from a kit, and everything seems to be going as it should. Very excited to get this bottled up. However, I would like to start a second batch now, out of the rhubarb in my backyard. This is where I am getting confused. I...