DangerDave's Dragon Blood Wine

Discussion in 'Recipes' started by dangerdave, Nov 9, 2013.

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  1. Apr 22, 2018 #4321

    Monty Knapp

    Monty Knapp

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    Just bottled a batch of DB that is all blackberry. Went with 1 cup sugar per gallon, which is a little sweeter than I like, but friends love it that way.
    Also, this time I added 3 tbsp of glycerin (to 3 gallons) to improve body. Improved the mouthfeel, but added to the sweetness. Next time I think I'll use just 2.5 cups sugar per 3 gallons.
    Compared this to the "Quad Berry" version and the blackberry is noticeably deeper in color.
    20180422_140052-1-1.jpg 20180422_140036-1.jpg
     
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  2. Apr 23, 2018 #4322

    wildhair

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    Just bottled up my first batch of nearly-messed up Dragon's Blood. Turned out pretty good! Since I backsweetened w/ berry juice conc. & white grape juice conc (to add some body and flavor) - it didn't need any extra sweetening for me. But I had to sweeten it up a bit more for my wife. So the white label is mine, the colored label is her's. I also bottled up some Apple for her.

    P1020053.JPG P1020054.JPG P1020052.JPG
     
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  3. May 12, 2018 #4323

    ringmany

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    Hi everyone,

    I've started creating my first batch. I've just finished my fermentation stage and degassed the wine. I drank a small sample before adding my finings and it's incredibly sour. Gave a few people a sample and their cheeks swelled with the taste of sourness. It wasn't that pleasant, didn't taste fruity either. I'm uncertain exactly what I've done wrong, or if it will simply develop over time.

    I had to convert everything to measurements such as grams and ounces. Added the equiveleant of 48 ounches of concentrated lemon juice, making it very acidic, it was fizzing even after fermentation completed. The gravity is currently 0.994.

    Looking online, the sourness can be caused by too much acidic, too much tannin, or bacteria infection. I believe everything has been thrououghly sterlised, every time I interacted with the brew. There was a lot of acid in the 48 ounces of lemon juice ofc. Added 1tsp of the wine tannin.

    Do you believe it will get better over time, or is the batch ruined? How did yours taste at this stage? If it's ruined, I'd rather toss the lot and start again rather than wait a few weeks to complete and waist more resources.


    Thanks.
     
    Last edited: May 12, 2018
  4. May 12, 2018 #4324

    Monty Knapp

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    There may be nothing wrong with your wine. This wine is meant to be back sweetened. Once it is, the fruit flavor comes out. And don't assume that because it's so sour it needs a lot of sugar. It may not. Sweeten with 1/2 or 3/4 cups of sugar per gallon when it is time. Then taste and add more if you think it needs it.
     
    Last edited: May 12, 2018
  5. May 12, 2018 #4325

    Monty Knapp

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    If it's still fizzing, it's probably still fermenting. Mine usually reaches a specific gravity of 0.988.
     
  6. May 12, 2018 #4326

    wildhair

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    Did you test the ph or Total Acidity (TA) ? I had problems with my first batch of DB as well - It was too acidic and had very little flavor and body - sort of watery. I posted my solutions to the acidity and the flavor issues here -
    https://www.winemakingtalk.com/threads/my-first-batch-of-dragons-blood.64861/ Post #11 & 12.

    I used calcium carbonate to reduce the acidity and then backsweetened with Old Orchard Berry Blend Juice concentrate (4 cans) and 2 cans of Welche's White Grape juice concentrate. It gave it more flavor, more body and took care of the acidity.

    I have yet to toss a wine - I believe you learn more from your failures than your successes. I would recommend siphoning out a gallon ( or 4 liters) and make your tests on that. If you can fix it, then just scale everything up for the rest of the batch.
    Good luck.
     
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  7. May 26, 2018 #4327

    opus345

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    Great pix.

    First batch used 12 lbs of Blackberrys and 2 bottles of Blackberry Brandy while I was back sweeting.

    Second batch is using the Blackberry concentrate from homewinery.com + 4 lbs of Blackberrys. I plan to use the Brandy during the back sweeting.

    One of my most poplar Dragon's Blood variants.
     
    Last edited: May 26, 2018
  8. May 30, 2018 #4328

    Trog

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    I want to use a sweet cherry puree in the primary. Anybody tried this
     
  9. May 30, 2018 #4329

    willie

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    Yes we have along with frozen cherry's from Kroger store. The wine turned out great. We drank a bottle of it last night.

    Will
     
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  10. Jun 4, 2018 #4330

    Trog

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    Well decided to add the 3 lb can of Vintner's Reserve sweet cherry puree to the primary. It's been 5 days and I'm down to about 1.004. Went with KV1-1116 yeast. So far I have a nice color and a fruity smell.
     
  11. Jun 4, 2018 #4331

    willie

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    Yep Vintner's Reserve is what we have been using for the Cherry, and Raspberry batches.

    Will
     
  12. Jun 5, 2018 #4332

    Trog

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    Willie how much are you using in a 6 gallon batch
     
  13. Jun 5, 2018 #4333

    willie

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    Just one can plus frozen fruit and some juice that matches the flavor we are making and or even Welches 100% white frozen grape juice to add body. We also on occasion use fresh bananas to the batch to also give the wine more body.

    Will
     
  14. Jun 12, 2018 #4334

    jumby

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    Has anyone used this recipe and made hard lemonade with it? I'm thinking about using the basic recipe and substituting 96 ounces of lemon juice for the fruit and making it into hard lemonade. Is there any reason this wouldn't work?
     
    Last edited: Jun 13, 2018
  15. Jun 12, 2018 #4335

    wildhair

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    Why not just use the Skeeter Pee recipe?
     
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  16. Jun 13, 2018 #4336

    jumby

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    I made this many times with fruit with great success and my thoughts are this would work. Thoughts?
     
    Last edited: Jun 13, 2018
  17. Jun 13, 2018 #4337

    dangerdave

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    Great work, everyone! I’m still learning from you all. Definitely going to try backsweetening with some brandy.

    A few notes on DB for those making their first batch. New wines are tart. They lose it with aging. DB is SUPPOSED to be tart, so we’re kind of cheating. We can drink it right away, and enjoy the balance of sweet/tart without guilt. Mine never get to age. Not to say I don’t have a couple of five year old bottles hidden somewhere.
    I have never tossed a batch. Nearly any problem can be solved. Never give up! Problem solving will be one of your most valuable wine making skills.
    Some folks like theirs with more acid (me). I use the prescribed 48oz per six gallons, and also add 3 tsp of wine tannin for my wife (anti-inflammatory properties) and a bit of oak powder—cause I love what it does to the DB. I back sweeten with 3/4 cup of sugar per gallon, and we drink some ever evening after dinner without fail.
    Keep thinking. Keep experimenting. Keep wining!
    I’ll check back with you all later.
    Dave
     
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  18. Jun 25, 2018 #4338

    opus345

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    Dave, great to see you checking in. I started making Dragons Blood to work on honing my skills before I jumped into making kits, juice buckets, and hopefully fresh grapes in the future. It has been a great ride and I'm using my DB knowledge on all my kit efforts now, but I keep coming back to experiment and try something new. The "fortified" DB Black Blood is so popular with friends and family, I've got all the barkeeps at a very large wine, beer, and spirit store asking me when the next batch is going to be bottled. Take care!
     
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  19. Jun 27, 2018 #4339

    Monty Knapp

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    It's been awhile since this post. How did this turn out when you finished?
     
  20. Jun 28, 2018 #4340

    Certified

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    DB wine makers,. I am new. Doing 5gal.batch..frozen strawberry, pineapple, White grape concentrate, strawberry jam and preserves.Brown sugar sweetened.
    Taste is good.
     

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