DangerDave's Dragon Blood Wine

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

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  1. Nov 8, 2018 at 3:02 PM #4461

    Johnd

    Johnd

    Johnd

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    I have a DB variant that I'm trying this year, no lemon juice, acid adjusted with tartaric, Lallzyme EX-V, tsp tannins, 60 lbs triple berry, very little water, sugar to 1.110, KV1-1116 temp spiked up into the high 80's. Been done a few months and sitting in a six and one gallon vessel clearing (got 7 gallons). It was a bear to press with all of the tiny particulate matter from the raspberries and blackberries, they just broke down into sludge. Haven't tasted it yet and probably won't fool with it until this years wine goes into the barrel, smells super good and very fruity so far.
     
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  2. Nov 9, 2018 at 9:59 PM #4462

    abrewkat

    abrewkat

    abrewkat

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    Thanks Bleedaggie and dangerdave! I had been reluctant to try it if it was going to turn out like that. They are very new to the process, so it could be some soap residue, or too much sorbate. I'll definitely keep that in mind, and will work a Triple berry into my schedule. Don't think they have Wyman's here, but I'll definitely look! Happy fermenting!
     
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  3. Nov 11, 2018 at 1:52 AM #4463

    rca

    rca

    rca

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    Wow, took a week, but I read the whole DB thread. I've got several versions to try now.

    Reporting in on my first triple berry batch, day 6 and I'm down to .993 and it smells great.

    Thanks all.
     
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  4. Nov 11, 2018 at 1:56 PM #4464

    dangerdave

    dangerdave

    dangerdave

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    Keep us appraised!
     

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