DangerDave's Dragon Blood Wine

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

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  1. Apr 17, 2019 #4761

    wildhair

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    I used 2 buckets for the initial ferment - mixed the liquid & dry ingredients in 1 bucket, then put 1/2 the fruit ^ 1/2 the liquid in each bucket. Also used a low foaming yeast - last batch I made in a 8 gal fermenter.
     
  2. Apr 19, 2019 #4762

    blossomfarm

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    I heat up the jam with hot water added some pectin let set overnight added to the base and so far so good.... it is still in my fast ferment, but taste is the bomb, going to rack again next week.
     
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  3. Apr 22, 2019 #4763

    Elmer

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    After all these years I have finally determined why SWMBO does not like my version of triple berry wine.
    She finds it too sweet and the use of white sugar gives a very sweet flavor.
    I usually backsweeten with 3/4 cup per gallon.
    Any ideas on alternates to sweetening?
    Or has anyone had success with a more dry version?
     
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  4. Apr 22, 2019 #4764

    Johnd

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    I normally don’t use even half that much sugar, and find its plenty to bring out the fruity flavors.
     
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  5. Apr 22, 2019 #4765

    franc1969

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    I went searching for replacement lids for soda bottles- eventually found Cary Company. I wanted standard soda bottle lids for reusing spring water bottles for wine in single serve sizes. It's easier than capping beer bottles, but I am doing both. https://www.thecarycompany.com/containers/closures/plastic-caps/beverage
    Cary should have what you need, but it's just a minimum dollar order problem. They sell wine kits though, that's my solution. Also gallon jugs and wine bottles.
     
  6. Apr 22, 2019 #4766

    wildhair

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    Most berry wines need to be a little sweet to bring out the berry flavors. My wife prefers wine sweeter than I do - so I make sure she's involved in the final sweetening.

    This last batch (6 gal) I used 4 cans (12 oz ea) of Berry Blend concentrate frozen juice, 2 cans of Welches frozen White Grape juice concentrate (12 oz ea) and 1 1/2 cups of simple syrup. I also added 2 oz each natural flavor concentrate from Brewers Best - raspberry, blackberry & strawberry. She said it was "the bomb" - and gave it 2 thumbs up.
     
    Last edited: Apr 23, 2019
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  7. Apr 25, 2019 #4767

    ThreeSheetsToTheWind

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    Good lord this stuff disappears fast!!!

    Well over half my first batch is gone, and I want my second batch to sit in secondary for a while to degas thoroughly before bottling so I very well might run out before my next bottling...

    So far everyone who has tried it loved it, can't decide whether that's good or bad lol.
     
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  8. Apr 26, 2019 #4768

    Jal5

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    I gotta make another batch down to 3 bottles from last year!
     
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  9. Apr 26, 2019 #4769

    Bhushan Thatte

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    Quite exciting recipe... Yesterday only I started with my first batch of 1 gallon. Waiting for the result.
    Thanks a lot Dave for such wonderful recipe......
     
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  10. Apr 27, 2019 #4770

    Elmer

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    That seems like a lot of concentrate.
    However I would be curious how the berry blend concentrate performs in lieu of white table sugar
     
  11. Apr 28, 2019 #4771

    beano

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    Racked this BlackBerry over to secondary today @ sg of 0.998. Likely to finish out even lower. Added 2 cans of old orchard concord grape. It is still going strong. The 12 ounce taste test was fantastic. Very dry. Lips sticking to my gums.
    I added untoasted white oak to the fermentation and it is very earthy tasting with a slight peppery flavor. Nice mouth feel. Love it like that!
    Will update in a few days.

     
    Last edited: Apr 28, 2019
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  12. Apr 28, 2019 #4772

    wildhair

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    You'd have to test it for yourself, I suppose. Frozen concentrated juice is not as sweet as straight white sugar. I never add just sugar for backsweetening - I use simple syrup (2:1 ~ sugar & water) and the concentrate is far less sweet than that.


    It's all a matter of personal taste - I just shared what worked for me & my wife.
     
  13. May 5, 2019 #4773

    Elmer

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    I think I am going to break them up into separate gallons.
    This will give me a change to try 1 with
    berry blend concentrate.
    1 with simple sugar.
    Might even try oak in 1.

    Figure 1 berry blend concentrate for 1 gallon?
    And go from there
     
  14. May 5, 2019 #4774

    wildhair

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    Good idea. 1 can of berry blend concentrate per gallon is about what it worked out to. I did try some with simple syrup in my last batch, and because I upped the fruit to 3# per gallon, it was pretty good. But my wife liked it better with the juice concentrate, so that's what I went with.
     
  15. May 5, 2019 #4775

    dangerdave

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    I use oak in mine all the time, now, because I love what it does to my DB. I use untoasted oak powder, one third cup per six gallon batch—in the primary. Makes it taste like it just came out of a fresh barrel.
     
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  16. May 6, 2019 #4776

    jumby

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    Dave, do you use American or French oak powder? Also where do you by it?
     
  17. May 8, 2019 #4777

    dangerdave

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    I order my American untoasted oak powder on line. We don’t have wine supply stores in our area.
     
  18. May 8, 2019 #4778

    RiderEh

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    I'm having a trouble with clearing. I followed the instructions, other than I used a 4 berry blend (4 lbs) and blueberries (2 lbs). It's been clearing for about 10 days now, and although there is quite a bit of dropout, it is still very foggy. The only thing I maybe didn't follow that well was I think the sparkalloid mix had cooled quite a bit by the time I pitched it in the carboy.

    Any advice? Should I add more sparkalloid or should I throw super kleer at it?
     
  19. May 8, 2019 #4779

    jumby

    jumby

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    Can you message me the name of the online retailer? I can only find toasted oak powder online.
     
  20. May 8, 2019 #4780

    wildhair

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    You have to boil the Sparkalloid for 5 minutes before adding it to the wine, and you should stir it into the wine as soon as it comes off the heat. If you did that - then you might want to wait a bit longer to see if it will clear. It took about 10 days for the Cucumber Wine I made to clear.

    If you let the Sparkalloid cool first - then I'd rack it off the sediment you have now and try the Super Kleer. Be sure to follow the instructions - you have to add 1 pack then wait a while before adding the 2nd pack.
     

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