Discussion in 'Recipes' started by dangerdave, Nov 9, 2013.
Got my first batch of this recipe ready to bottle today, but oversweetened a bit.
I have 5 gallons of coronation grapes that I don't plan on actually bottling on their own, so mixed in 1.5g of it into the danger daves. Seems to taste good initially, will see how it turns out.
Interestingly, my notes and measurements say it should only be about 10%, but my head it telling me otherwise after having one glass. I wonder if more sugar came out of the fruit after the last time I took a reading, and then by the time I checked again and had fermented down below.
Edit: Reread my notes. I had originally made a mixture of water/sugar/lemon and measured it at 1.07 SG, so would be around 10%. However then added in 5lbs of strawberries, 1.5 lbs blueberries, 1lb raisins. While I never saw SG go higher (fermentation started in 24hrs), I'm sure there was a good deal of sugar in the fruit that brought it higher. No idea what it actually is at, but feels like 14 or 15%.
I'm guessing anyone following the directions will end up with more than 10% if they do the initial water mix to 1.075, or does this type fruit not add much sugar?
My wine label thoughts ???
Great label and cool dragon
I rather like the dragon.
Nits to pick:
(1) The accent on the "e" of rosé is the wrong one. You used an accent grave when you meant to use an accent aigu.
(2) I wouldn't cite my ABV to 2 decimal places. You really don't know it that well. I would round to nearest 0.5%, so, 13% in your case.
(3) No apostrophe for Dragon's?
(4) No period for Mr.? Serious question: are you British?
(5) Seems like there is an extra space between "made" and "by."
I asked a couple of my kids to draw me a dragon. I'm in love with how they turned out!!
Does someone have a good bottle they'd be willing to part with? I wanna to give it a try before I buy everything to try experiment on my own with it? I live in the northern virginia area and can pick up or I will pm my address to mail me a bottle of "olive oil".
Happy to fairly compensate
How much sugar did you use? I want to come close to over sweeten but not do it. Thanks.
How long would you recommend aging this DD's Dragon Blood or what's the longest someone has aged it so far?
The flavor peaks after a few months. I have bottes that are well over a year old and still good.
Heck we haven't been able to save a bottle for more than 9 months. We thought that bottle had lost some flavor. But as a general rule we like to start drinking DB when it 2-3 months old and if we have any left from that batch by the 4th or 5th month we are lucky. Friends and family really like it. Have 2 batches fermenting now a Cherry and a Triple Berry. It's our 1st time doing a Cherry so we are hoping it will be good. It sure smells good in the bucket.
That’s great to hear, I really look forward to making my first batch!
Having made Original receipe DB(1/2 the lemon,though)I tried a batch with antioxadent blend that also is very good.Now I'm going to try a batch using Welches frozen blend of grape-strawberry-tartcherry&diced carrots.Probobly no lemon.Any thoughts?I have 1118&cote de blank yeasts on hand but I'm wondering...
Mine is sitting waiting on the sugars I added to stabilize but it looks and tastes great mine was a Blackberry,Raspberry,Blueberry and Cherry blend my wife likes it so I did good.
My wife and Daughter also created the label here I love it will be bottling next time off the boat in about 2 weeks cannot wait.
i should be adding sugar to mine next week. I think I want to make it pretty sweet. I guess I will mix my sugar and test it until it is almost sweet enough and that should be good. I am excited.
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