DangerDave's Dragon Blood Wine

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

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Jan 3, 2019 #4581

    G259

    G259

    G259

    Senior Member

    Joined:
    May 20, 2018
    Messages:
    186
    Likes Received:
    42
    My DB is bubbling at 1/8 sec., my hydrometer bottoms out at 1.000 in my bucket. I thought that that was unusual, I would expect a slower bubbling at 1.00. I will rack it tomorrow to a Better Bottle and see what it is. Possible degassing?
     
  2. Jan 3, 2019 #4582

    G259

    G259

    G259

    Senior Member

    Joined:
    May 20, 2018
    Messages:
    186
    Likes Received:
    42
    What is the technique to adding sugar to wine after fermentation. Obviously there is the sorbate step, but what is the best way to add it? Do you siphon to a bucket, then add sugar to a specific SG, then bottle?
     
  3. Jan 3, 2019 #4583

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    5,171
    Likes Received:
    4,603
    Location:
    S Louisiana
    You should let your wine finish fermenting, and degassing, so that you can taste test properly. Personally, I prefer to thoroughly mix in straight sugar, but only after some taste testing of small samples (bench trials). Starting with a known size sample, add small, known increments of sugar, tasting along the way, until you find your favorite place. Expand the sugar addition to the appropriate dosage for your whole vessel.

    Above, I’ve ignored the details of clearing, degassing, adding sorbate and sulfite, but personally prefer all of them be done prior to sweetening, so that bottling can take place soon after.
     
  4. Jan 3, 2019 #4584

    jumby

    jumby

    jumby

    Wine improves with age, I improve with wine

    Joined:
    Oct 23, 2014
    Messages:
    363
    Likes Received:
    135

    You're fine leaving it. Extra time clearing will not hurt it. There's been times I let mine clear/sit for 3-6 months before bottling.
     
    Last edited: Jan 3, 2019
  5. Jan 3, 2019 #4585

    dangerdave

    dangerdave

    dangerdave

    Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,716
    Likes Received:
    803
    Great responses, people! I have noting to add to the above.
     
    jumby likes this.
  6. Jan 3, 2019 #4586

    Tinwakr

    Tinwakr

    Tinwakr

    Senior Member

    Joined:
    Nov 6, 2018
    Messages:
    109
    Likes Received:
    41
    Quick question, I am assuming that if I did a batch with a SG of 1.035-1.040, more of the fruit flavour would come through?
     
  7. Jan 3, 2019 #4587

    RadRob

    RadRob

    RadRob

    Member

    Joined:
    Nov 4, 2018
    Messages:
    55
    Likes Received:
    86
    Gender:
    Male
    Location:
    Lafayette La
    I'm guessing it would be too sweet, maybe try to stop it at .010.
     
    Tinwakr likes this.
  8. Jan 4, 2019 #4588

    Tinwakr

    Tinwakr

    Tinwakr

    Senior Member

    Joined:
    Nov 6, 2018
    Messages:
    109
    Likes Received:
    41
    I don’t thing we’re on the same page, hehe. I want to start with a SG of 1.040 or so, ferment dry then back sweeten. I think with a lower ABV the fruit flavour would come through a lot more than if I started with 1.080.
     
    Mrose likes this.
  9. Jan 4, 2019 #4589

    cmason1957

    cmason1957

    cmason1957

    CRS Sufferer WMT Supporter

    Joined:
    Aug 5, 2011
    Messages:
    2,860
    Likes Received:
    1,876
    1.040 starting sg gives you about 5% abv. Now I realize you aren't planning to age this for long, but that is beer level. I wouldn't start below 1.075 which should be right at 10% abv. I would try starting with more fruit, rather than less alcohol or maybe (like me) Dragon's Blood isn't your thing. I make it for my family only.
     
    Tinwakr and willie like this.
  10. Jan 4, 2019 #4590

    willie

    willie

    willie

    Member

    Joined:
    Dec 2, 2013
    Messages:
    308
    Likes Received:
    85

    lol at 5% I think a tumbler would have to be used to get a good drink of DB. We always start with an SG of
    1.080 to 1.090. We just started a Tropical version with a starting SG of 1.084 with our usual ending SG of .990 as we expect using 8 lbs of Great Value mixed fruit from Wally World and a bottle of white grape peach juice. And it should give us plenty of good flavor.

    Will
     
    dangerdave and Tinwakr like this.
  11. Jan 4, 2019 #4591

    Keith5

    Keith5

    Keith5

    Member

    Joined:
    Oct 17, 2018
    Messages:
    34
    Likes Received:
    14
    Gender:
    Male
    Racking my second 1 gallon batch of DB today to sparkolloid, Kmeta prior to backsweeten and bottle. Way better looking than first batch after keeping to 1 gallon total volume.
    I will backsweeen and my question is:
    I got a bottle of Lakewood Pure Black Cherry Juice, no preservative or additives but label says it was PASTUERIZED. Is “pastuerized” a problem or a benefit, being this is Post-AF?
    The juice has 33g sugar per cup, so for 1 gallon I’m thing a half cup of juice to back sweeten and flavor and add simple syrup if needed beyond that. Thoughts?
     
  12. Jan 4, 2019 #4592

    cmason1957

    cmason1957

    cmason1957

    CRS Sufferer WMT Supporter

    Joined:
    Aug 5, 2011
    Messages:
    2,860
    Likes Received:
    1,876
    When you say you are adding Kmeta prior to backsweeten, I am hoping you forgot to also type potassium sorbate, if you didn't forget and don't plan to add it, be ready for refermentation to happen in the bottle and blow some corks out. The Pastuerized or not doesn't matter at this point, yeast cares about sugar and will eat it, produce more alcohol and CO2. I suppose you could plan to sterile filter (I believe that is to 0.45 micron absolute, not nominal).
     
    dangerdave likes this.
  13. Jan 6, 2019 #4593

    Bliorg

    Bliorg

    Bliorg

    Junior

    Joined:
    Oct 20, 2018
    Messages:
    21
    Likes Received:
    23
    Initial mixing a week ago today. This morning, SG 0.990, second day. Pulled the fruit pack yesterday. If the gravity hasn't changed tomorrow, looks like we'll be racking!
     
    dangerdave, Tinwakr and willie like this.
  14. Jan 6, 2019 #4594

    Keith5

    Keith5

    Keith5

    Member

    Joined:
    Oct 17, 2018
    Messages:
    34
    Likes Received:
    14
    Gender:
    Male
    Ey Cmason, thanks for reply on the pasteurization, much appreciated.
    I did add the potassium sorbate as directed in the DB recipe #2. Racking went well and it’s sitting in gallon jug with airlock for a few weeks. I’ll backsweeten with the cherry juice and sugar as discussed in a week or 2, give it a few days to settle out, check SG and bottle.
     
    Tinwakr likes this.
  15. Jan 6, 2019 #4595

    Tinwakr

    Tinwakr

    Tinwakr

    Senior Member

    Joined:
    Nov 6, 2018
    Messages:
    109
    Likes Received:
    41
    3 gallons of apple wine, 5 gallons of Merlot and 6 gallons of Dragon’s Blood. Had a problem with haziness in DB and apple wine so I racked and added pectic enzyme. Now I will let everything sit until clear then bottle or bulk age.

    I do have a question about the”presser method”, when squeezing the brew bag is the idea to get all the liquid out of it every time? Reason being is that I end up with a lot of particulate floating in the wine and some fruit bits. Does anyone filter?

    IMG_0545.JPG
     
    dangerdave likes this.
  16. Jan 6, 2019 #4596

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    5,171
    Likes Received:
    4,603
    Location:
    S Louisiana
    No need to filter, just go about your process as normal, your regular racking and clearing activities will take care of it.
     
  17. Jan 6, 2019 #4597

    Bliorg

    Bliorg

    Bliorg

    Junior

    Joined:
    Oct 20, 2018
    Messages:
    21
    Likes Received:
    23
    dangerdave and Tinwakr like this.
  18. Jan 8, 2019 #4598

    Bliorg

    Bliorg

    Bliorg

    Junior

    Joined:
    Oct 20, 2018
    Messages:
    21
    Likes Received:
    23
    Okay, update and a question:
    Today (actually, looked like this about an hour after fining)
    [​IMG]Untitled by Scott, on Flickr

    There's a good 1-1/4" of sediment in the bottom. Fined with Super Kleer (Kieselsol/Chitosan). The wine is still fairly opaque. Now, I'm fairly new to this, but of the wines I've fined with Kieselsol and Chitosan, they've all been pretty much totally clear within, maybe, 48 hours, being generous. There's plenty of time for this to settle out, but I'm thinking ahead. Is it typical for DB to clear slowly (all things being relative)? Should this continue to be hazy, what's next? Another dose of Super Kleer? Bentonite (read that it may be protein haze)? More PE and wait?
     
    Tinwakr likes this.
  19. Jan 9, 2019 #4599

    Tinwakr

    Tinwakr

    Tinwakr

    Senior Member

    Joined:
    Nov 6, 2018
    Messages:
    109
    Likes Received:
    41
    DB should clear very fast. I am having the same issue, this batch isn’t clearing much at all.

    My first batch was in bottles in 13 days.
     
  20. Jan 9, 2019 #4600

    Bliorg

    Bliorg

    Bliorg

    Junior

    Joined:
    Oct 20, 2018
    Messages:
    21
    Likes Received:
    23
    That’s the time frame I was hoping for...

    I think I’m going to rack off the sediment and dose it again with 3 tsp of pectic enzyme. Hopefully it clears after that. If not, hmmm.
     

Share This Page