DangerDave's Dragon Blood Wine

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

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  1. Mar 18, 2019 #4701

    porkchopmessiah

    porkchopmessiah

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    Would be cool to have recipe thread where its strictly recipe and comments from the poster...
     
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  2. Mar 18, 2019 #4702

    Ajmassa5983

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    There is. A whole section of recipes with individual threads. Within the “winemaking”
    Forum.

    DRAGONETTE: Triple Berry Wine
    https://www.winemakingtalk.com/index.php?posts/381624/
     
  3. Mar 18, 2019 #4703

    porkchopmessiah

    porkchopmessiah

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    I know,,lol but you have to go thru 30 pages of posts to find a recipe....
     
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  4. Mar 18, 2019 #4704

    Ajmassa5983

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    Yeah I just found out the hard way. And now recall dealing with the same aggravation when I did my DB lol. Searching through DB posts is probably the most difficult thing on this forum - they are endless!


    Yeah I’m Pretty sure that’s the main one. Lots of variations tho. Here’s what DangerDave said. Right from the horses mouth,(not sure if there is an official danger save tropical recipe posted or not)
     
  5. Mar 19, 2019 #4705

    willie

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    It was recommended to me a couple of years ago to first try a search engine. I use duckduckgo.com but any one will work. Many times the search would lead me to the wine talk web site.

    Will
     
  6. Mar 19, 2019 #4706

    SteveR87

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    I appreciate everyone’s help with my first batch of DB. Now for another question - my batch started at 1.09 a few days ago and hit .998 today. It smells yeasty and not really fruity - is that normal? Also, I was planning on removing the fruit tomorrow and putting the airlock on for 2-3 days before racking into the secondary. Does that sound right?
     
  7. Mar 19, 2019 #4707

    wildhair

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    Smelling "yeasty" right now would be normal - the yeast is still active or just finished doing it's thing. As for the "not much flavor" - I had issues with the flavor of my first batch of DB. I found it weak & watery, too acidic and not much flavor. After racking, adding the pot. meta & sorbate & clearing it - I backsweetened with 2 cans of frozen white grape juice concentrate, 4 cans of Berry Blend frozen juice concentrate and some calcium carbonate to reduce the acid. Ended up as my wife's favorite! I just made another batch with 4# of fruit per gallon and less lemon juice - waiting for it to clear now. Then I'll backsweeten with the concentrated juices like before.

    I waited 4 weeks to see if it started fermenting again (it didn't) and for any solids from the juice to drift to the bottom. It remained clear with almost no residue on the bottom of the carboy.
     
    Last edited: Mar 19, 2019
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  8. Mar 19, 2019 #4708

    SteveR87

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    Thanks - this is very helpful and helps me breathe a little easier.
     
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  9. Mar 19, 2019 #4709

    TwistedVines

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  10. Mar 22, 2019 #4710

    TwistedVines

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    The hardest decision is deciding what to try next...blueberry dragon blood, tropical daze, skeeter pee, dragonette, juice, frozen berries, concentrate... with two empty fermenters, the struggle is real!! :slp
     
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  11. Mar 23, 2019 #4711

    blossomfarm

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    I used one 3 pound bags of Triple Berry and 3 pounds of Blackberry's, I was thinking about back sweeting with 3 - 18 ounce jars of blackberry jam.... anyone have experience using jam? Thought it would bring of the flavor.
     
  12. Mar 23, 2019 #4712

    wildhair

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    I have not personally tried it - I have read where others have. It's sort of like an F-pac. If I were going to try this - I would probably heat up the jam & then liquefy it in a blender with a little water to make it easier to stir in. It may affect the clarity - you may have to give it additional time to clear. I'd be interested in hearing how it worked out.
     
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  13. Mar 23, 2019 #4713

    scurry64

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    6 gallons of cherry lime dragon blood bottled this morning and 12 gallons of original dragon blood in the primary fermenter in the background of the pic. Im almost ready for summer, but my skeeter pee is taking forever to clear. By the way, the cherry lime tastes a lot like a traditional semisweet grape wine.
    20190323_114127.jpeg
     
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  14. Mar 25, 2019 #4714

    Cathy's Winery

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    I have been making your recipe for about 4 batches of wine thanks love it. Have a batch of Blueberry and Dragons Blood. This is my second batch of Dragons Blood also made Strawberry. Thanks for sharing.
     
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  15. Mar 26, 2019 #4715

    jwolf99

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    scurry64 - Great idea on what looks like single-serve portions using the juice-style containers (12 or 16 oz?). I've been re-using sanitized V8 Fusion plastic bottles (64 oz) which is nice for a crowd but suboptimal when I want to enjoy just a single serve of Dragon's Blood on a random night. Did you buy these in bulk from somewhere?
     
  16. Mar 26, 2019 #4716

    dangerdave

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    Thank you for trying the recipe. Share the love!
     
  17. Mar 26, 2019 #4717

    scurry64

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    These are 16 oz bottles that I purchased on Amazon. They look nice and they are the perfect size for me.

    The only drawback I've found is that some of the bottles, but not all, leaked a little when I laid them on their side. Since it was just some of the bottles that leaked, it may have been operator error. Also, you'll want to wrap a paper towel or napkin over the lid when you tighten them down. I gave myself a nice blister when I bottled the first batch.

    The bottles are reusable, but the lids are not. I haven't been able to find replacement lids yet. That doesn't mean they're not out there. The manufacturer told me they are 38mm lids.
     
  18. Mar 26, 2019 #4718

    SteveR87

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    When you put the lids on are they just a screw type top or do they have some kind of safety seal too? Kind of like the kind that are on plastic soda bottles that leave a plastic ring on the neck once opened.
     
  19. Mar 26, 2019 #4719

    scurry64

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    Yes. There is a plastic safety seal ring similar to a soda bottle. Maybe you can see it in this picture. 20190326_154204.jpeg
     
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  20. Mar 26, 2019 #4720

    Mountainjack

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