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Keep the basic triple berry wine as it is. I have made around 12 batches of triple berry (dragon blood) and being loved by many of my friends. All the best!

I will be taking 1 gallon batch. It's glass carboy I am using, yeast, is Lalvin EC1118 and pectin enzyme.

Hi! I am taking my first batch of apricot wine. Can you suggest any specific care for making nice apricot wine?

I have made at least 7 batches of DB and every time tried for variation in tartness. But my friends liked the most with very less tratness. . . . . Anyways, I have observed that DB ahs made fruit wine makes enjoy making of DB and of course tasting with friends... I am quite fascinated by this...

How is the performance of Red Star Premeir Cuvee? I tried for Cherry wine only, but found it slow starter.

Tomorrow I will start with primary fermentation of my first batch of cherry wine, with 3 kgs of cherries. Hope to get 1 gallon out of it.

Thanks for prompt reply.

Hello Kivanc! I am also thinking of making cherry wine. I am having around 3 kgs of Indian Kashmiri cherries (dark red in colour and very less sour). How much should I take cherries for I gallon wine?

Great Rick... This time I made 2nd batch of 10 gallon DDDB..... It's really fascinating wine and lovable...! Keep it up!!!

Thanks lot for great info....

Thanks Madison. yes, it's quite minimal sweet, but still looks like carbonating, hence my earlier query. But based on your 1st point - it seems OK. Another curious question about the 1.5 atmosphere you talk about - Can you educate me more about it and how important is this concept w.r.t. wine?

I recently bottled the DDDB wine, but sound it's carbonating.Actually wine is quite clear and taste is very nice.... but much carbonating wine after I bottled it. Guys any solution?

Hello friends and DB wine lovers. I recently made around 7 gallon batch of DB. But i don't know what is the ideal temperature at which this should be stored and also I would seek your views about the shelf life of the same.

interesting to see you added cherries to add colour.

I think this is the result of all pulpy fruits while making wine. I also tried mango wine but it was disaster. Well about peach wine, I boiled peach puree in water along with sugar added. Then I strained through cheese cloth. By this some how I got clear wine (of course I used heavy dose of...

Great info . I will check whether this is available in India, else I have to find out some work around.

Thanks a lot for your feedback. I personally don't know about peach flavour - how it comes (liquid or powder form). Can you suggest how much to add in 1 gallon batch?

Hello friends. Just this Sunday I bottled by 1st batch of Peach wine. It was a good experience. But some how it is a bit sweet. Can anyone help me about your peach wine making experiments?

Hello friends, I am an amateur homemade wine maker from India. I am making only fruit wines particularly litchi, Blueberry, Raspberry & Blackberry wines. I am always finding it difficult in clearing the wine. can anybody suggest best method?

Quite exciting recipe... Yesterday only I started with my first batch of 1 gallon. Waiting for the result. Thanks a lot Dave for such wonderful recipe......