chasemandingo
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Gonna do a three gallon batch of straight blueberry dragons blood. Will be modifying the recipe a bit lol.
Recipe is as follows
Per 3 Gallon batch:
9 lbs frozen blueberries (Haven't decided between regular or wild, maybe you guys could give me some input on this one.)
3 bananas
2 cans Welch's white grape juice concentrate
Yeast nutrient and energizer
pectic enzyme
3 tsp tartaric acid
untoasted american oak
tannin estate and tannin riche extra
Lavlin 71B-1122
Start by thawing blueberries in fridge over night. Add to nylon mesh bag with bananas and place in primary along with concentrate. Prepare untoasted oak as per instructions and add to a nylon stocking or equivalent and add to primary. Heat one gallon water to boil on stove and add 3 lbs of sugar. Add this to primary and stir. Smash all the berries and bananas in the bag and once must reaches room temp. add in the pectic enzyme and stir. Work the bag some more so the berries are thoroughly exposed to the enzyme and let sit for a few hours. Next, pull bag from primary and squeeze as dry as possible. Top up primary to full three gallons and add bag back in. Let stand until total exposure time of enzyme hits 12 hours. Check SG and adjust to 1.09 and add nutrients, energizer and acid. Since boiling water was used no campden will be added until secondary. Pitch yeast starter and wait. Sqeeze bag and stir must daily. When dry rack to secondary and add 3 campden tablets, enough sorbate to stablize and 1/2 tsp of tannin estate. Wait one week at which point a good layer of lees should exist and rack to another clean carboy and add 1/3th tsp. of tannin riche extra per instructions and top up with blueberry wine. After a month rack again and back sweeten to 1.01 at which point one could add lemon juice to taste (just remember to keep f.g. at 1.01). Add super kleer and wait a week. Rack off lees and let sit one more week at which point one can run the wine through a fliter and bottle. I would also recomend to add 1/8th tsp. of ascorbic acid per gallon just before bottling and keeping the sulfite levels up with more campden tablets as necessary.
Any comments or recomendations?
Recipe is as follows
Per 3 Gallon batch:
9 lbs frozen blueberries (Haven't decided between regular or wild, maybe you guys could give me some input on this one.)
3 bananas
2 cans Welch's white grape juice concentrate
Yeast nutrient and energizer
pectic enzyme
3 tsp tartaric acid
untoasted american oak
tannin estate and tannin riche extra
Lavlin 71B-1122
Start by thawing blueberries in fridge over night. Add to nylon mesh bag with bananas and place in primary along with concentrate. Prepare untoasted oak as per instructions and add to a nylon stocking or equivalent and add to primary. Heat one gallon water to boil on stove and add 3 lbs of sugar. Add this to primary and stir. Smash all the berries and bananas in the bag and once must reaches room temp. add in the pectic enzyme and stir. Work the bag some more so the berries are thoroughly exposed to the enzyme and let sit for a few hours. Next, pull bag from primary and squeeze as dry as possible. Top up primary to full three gallons and add bag back in. Let stand until total exposure time of enzyme hits 12 hours. Check SG and adjust to 1.09 and add nutrients, energizer and acid. Since boiling water was used no campden will be added until secondary. Pitch yeast starter and wait. Sqeeze bag and stir must daily. When dry rack to secondary and add 3 campden tablets, enough sorbate to stablize and 1/2 tsp of tannin estate. Wait one week at which point a good layer of lees should exist and rack to another clean carboy and add 1/3th tsp. of tannin riche extra per instructions and top up with blueberry wine. After a month rack again and back sweeten to 1.01 at which point one could add lemon juice to taste (just remember to keep f.g. at 1.01). Add super kleer and wait a week. Rack off lees and let sit one more week at which point one can run the wine through a fliter and bottle. I would also recomend to add 1/8th tsp. of ascorbic acid per gallon just before bottling and keeping the sulfite levels up with more campden tablets as necessary.
Any comments or recomendations?
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