DangerDave's Dragon Blood Wine

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

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  1. Sep 22, 2018 #4421

    Thig

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    I do, really can't imagine drinking this one not chilled.
     
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  2. Sep 22, 2018 #4422

    meadmaker1

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    I do.
     
  3. Sep 22, 2018 #4423

    sugar

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    Yep I understand that absolutely.
    There are recipes that say,loose lid..and leave till secondary. It'll be good. We not absolute. If works do it
    Sometimes those stews turn out to be a "Triumph my dear,a Triumph!" ..as Mr.Bob Crachit said.
    Take your pleasure and enjoy.
     
  4. Sep 22, 2018 #4424

    Sue

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    Just going to start my first batch of this....making sure I am reading recipe correctly...... for five gallon batch it calls for 6 lbs of fruit? Just want to double check before I start...most of my other fruit recipes call for 4 lbs for a gallon so figured better safe to ask then sorry. Thanks in advance.
     
  5. Sep 22, 2018 #4425

    jumby

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    I use 9lbs of fruit for a 6 gallon batch. The original recipe is for 6 gallons, not 5.
     
  6. Sep 22, 2018 #4426

    Sue

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    Thanks, I will bump mine up to 9 then....I like a lot of fruit flavor.
     
  7. Sep 22, 2018 #4427

    iridium

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    The fruit is less because this is a quick wine rather than a long aging wine and the fruit blend provides a general flavor to the wine. I used four pounds for three gallons and it tastes great. It blends as it has aged in the bottles.
     
  8. Sep 23, 2018 #4428

    dangerdave

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    I still make mine with just one pound of fruit per gallon. You can easily adapt the recipe to your liking. Since it was originally designed to please my lovely wife, Johnna, it was born as a nice blush. My own version ended up with lots of extra tannin and some powdered oak. We still drink some every evening after dinner. We’re a Dragon Blood house around here!
     
  9. Sep 23, 2018 #4429

    M38A1

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    I finished bottling my first batch Friday. I've had it both ways now and my friend prefers it chilled, I can go either way. I like it room temperature but in the summer I'm guessing it will be chilled for me.

    Speaking of which, I made a fresh blueberry version (recipe and 10lbs fresh blueberries with 3/4C sugar per gallon as variables) and it was incredible. I tip my hat to Dave for this and without doubt will be making a lot of this. It's easy. It's good.
     
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  10. Sep 25, 2018 #4430

    Sue

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    So you did the 20 cups sugar with additional 3/4 per gallon? Id love to try making blueberry.
     
  11. Oct 10, 2018 at 4:29 PM #4431

    Okie Parrish

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    The recipe calls for 1/4 tsp for 6 gallons of potassium meta when degassing but the package i got says 2/3tsp for 5 gallons witch one should i listen too
     
  12. Oct 10, 2018 at 4:34 PM #4432

    jumby

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    1/4 teaspoon is the correct amount for 6 gallons.
     
  13. Oct 10, 2018 at 7:28 PM #4433

    Okie Parrish

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    Thank you
     
  14. Oct 11, 2018 at 4:13 PM #4434

    loopline

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    For frozen fruit I don't think you actually need any, but I would still use it. In fact I follow a winery recipie and use 1g of potassium meta per gallon of water. I weigh it out on a kitchen scale. Standard campden tablets are 30 ppm when you use 1 per gallon (at least it says on my bottles) but 1g per gallon of granular potassium metabisulphite gives you 150ppm.

    I used only 60ppm on some fruit that was on its last leg and it went rotten on me. I hit it again with 150 and it took away the smell and rotten taste and I belive it saved it, its still aging. At any rate, if you over do it on potassium meta, at least to a point, you can just let it set a little longer and gas off. But again with frozen fruit, they freeze it typically within a matter of hours after picking so its not so much a big deal, but I still use it.
     

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