DangerDave's Dragon Blood Wine

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

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  1. Dec 6, 2018 #4501

    Tinwakr

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    When did you remove the bag from the fermenter?
     
  2. Dec 6, 2018 #4502

    RadRob

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    On the 23rd, the fruits were spent and shrunk down to about 10% of what I started with. I should've left them in longer but didn't think it would make a difference.
     
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  3. Dec 6, 2018 #4503

    Tinwakr

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    All I have in my bag mostly are seed right now, I think I am gonna remove the bag tonight
     
  4. Dec 7, 2018 #4504

    Tinwakr

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    I think I will leave the bag in one more day, still a bit of pulp.
     
  5. Dec 7, 2018 #4505

    RadRob

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    It won't hurt. I have a 2nd batch started a day later and left the bag in till it hit 1.000. I need to rack it again. It cleared just as good as the first batch.
     
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  6. Dec 8, 2018 #4506

    dangerdave

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    The blueberries are the driver for the color. I’ve made blueberry only versions (I call it “Jet Blue”) that are virtually the same color as the triple berry batches. Leaving the the skins in there until it reaches 1.000 makes all the difference in color and flavor. Trust me. I’ve made hundreds of batches.
     
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  7. Dec 8, 2018 #4507

    Tinwakr

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    I have left the bag in. Checked the SG last night(2nd night) and it was 1.061(dropped .015). Hopefully by this evening it has dropped a considerable amount.
     
    Last edited: Dec 9, 2018
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  8. Dec 11, 2018 #4508

    Tinwakr

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    Last night the SG was 1.004. Looks like the first racking is happening tonight! Woot!
     
  9. Dec 11, 2018 #4509

    Tinwakr

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    Well, Dragon’s Blood is now clearing. SG was at 0.997. I had slightly more than 3 gallons(3 gallon carboy, 1-375 ml and 1-750 ml).

    Hopefully when everything clears I will have exactly 3 gallons. I plan on bottling in some 375ml bottles(gifts) and the rest in 750ml bottles for me and my better half.

    I am so stoked to try some of this and I can’t wait to start my next batch!
     
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  10. Dec 12, 2018 #4510

    RadRob

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    It clears fast with Super Kleer, You'll see it clear within a few hours but I go 2 days and rack then rack again in 2 days and that's it.

    I sweetened with 1/2 cup/gal and found it to be a good drinkable dry wine, then I added 3/4 cup/gal to one bottle and it's like fruit punch that you can drink waay too fast. Both 1.75L bottles are gone in about 4 days, it goes quick.
     
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  11. Dec 12, 2018 #4511

    G259

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    Is it necessary to inoculate the must prior to adding the yeast, or will it already be sanitized due to the frozen berries?
     
  12. Dec 12, 2018 #4512

    RadRob

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    You should be safe if you're using frozen fruit.
     
  13. Dec 12, 2018 #4513

    sour_grapes

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    I don't think "inoculate" was the word you were looking for...
     
  14. Dec 12, 2018 #4514

    Tinwakr

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    With that amount of sugar what was your final SG?
     
  15. Dec 12, 2018 #4515

    Ajmassa5983

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    The one batch I made— the “Dragonette” version with double the fruit and half the lemon juice essentially—— I found my sweet spot at about 1.004-1.005 SG.
    Another couple months and the fruity flavor was definitely showing more signs in the wine.
     
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  16. Dec 12, 2018 #4516

    RadRob

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    I'm not sure but I'll measure it later, I might need to know that info later myself.
     
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  17. Dec 13, 2018 #4517

    RadRob

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    I opened up the 3rd 1/2 gallon and measured/drinking it. I'm at 1.002, it's a little dry/tart but good. It's only aged 2 weeks since it hit .992. The fruit flavor is stronger than it was last week. This is sweetened to 1/2 cup sugar per gallon. I think I need a little more sugar to help with the tart/dry taste.

    AJMass^ probably has it right on the SG, I'll adjust tomorrow and drink more!!!
     
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  18. Dec 13, 2018 #4518

    G259

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    in·oc·u·late
    [iˈnäkyəˌlāt]
    VERB
    1. treat (a person or animal) with a vaccine to produce immunity against a disease.Compare with vaccinate.
    Adding Pot-Meta, to kill wild yeast. Apparently it's not necessary in this case. Just confirming.
     
    Last edited: Dec 13, 2018
  19. Dec 13, 2018 #4519

    Tinwakr

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    I would probably like it a little tart however, my better half may not. I will likely go for a SG of about 1.005-1.010
     
  20. Dec 13, 2018 #4520

    sour_grapes

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    Your definition backs up my assertion. K-meta is not a vaccine, must is not an organism, no immunity was conferred, and growth of wild yeast is not a disease. What you are doing might be termed sanitizing or the like.

    The only reason I took the trouble to comment on this is that, later in the process, you WILL inoculate the must (using another meaning of inoculate):

    in·oc·u·late
    [iˈnäkyəˌlāt]
    VERB
    1. treat (a person or animal) with a vaccine to produce immunity against a disease. Compare with vaccinate.
    "he inoculated his tenants against smallpox"

    2. introduce (an infective agent) into an organism.
    "the microorganism can be inoculated into laboratory animals"

    3. introduce (cells or organisms) into a culture medium.

    It goes without saying that you may use the word as you see fit, and I won't comment on it again. But don't be surprised if others don't comprehend your intended meaning.
     
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