I started my first batch of Dragon Blood a couple of weeks ago, slightly tweaked. 5 gallon batch, 6 lbs berry mix, 16 cups sugar, and 20 oz lemon juice (plus tannin/yeast nutrient/etc.). Also used Lavlin 71B as this yeast should retain fruity flavors. I went short on the lemon juice as I have acid reflux and my wife doesn't like super tart drinks. Fermentation is complete. When I was racking to secondary and stabilizing we had a sip. It was pretty tart at the time. After it has sat for a week or so in the carboy I stole another sip and the lemon flavor is almost non existent and berry flavor is weak. I'm thinking about adding some lemon juice in small doses. But just wanted to run this by the forum to get opinions quick. This is my first non kit winemaking foray and just want to play it safe .
I'll be topping off shortly after I figure out my lemon situation (and some more degassing...)
I'll be topping off shortly after I figure out my lemon situation (and some more degassing...)