DangerDave's Dragon Blood Wine

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

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  1. May 8, 2019 #4781

    jumby

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    jumby

    Wine improves with age, I improve with wine

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    I gave up on Sparkoloid long ago. I use DualFine(SuperKleer) in all of my wines. You might want to dose it again with pectin enzyme. It could be pectic haze.
     
  2. May 8, 2019 #4782

    RiderEh

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    So what would the steps be, rack it, hit it with pectic or more sparkalloid, or should I rack and go super kleer? Sounds like either option may work.
     
  3. May 8, 2019 #4783

    jumby

    jumby

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    Wine improves with age, I improve with wine

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    Personally I would rack it, dose it again with pectic enzyme, then hit it with SuperKleer. All in 1 step.
     
    Last edited: May 8, 2019
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  4. May 10, 2019 #4784

    loopline

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    Cucumber Wine, now that is interesting. Cucumbers don't have a whole lot of flavor to me, how did that turn out?

    Did you just use cucumbers and peels or did you just them all and make it from the juice or ? Im mostly curious if it has any real flavor or if its more a cool refreshing wine over ice for the summer?
     
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  5. May 10, 2019 #4785

    wildhair

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    Last edited: May 10, 2019
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  6. May 14, 2019 at 3:30 PM #4786

    scurry64

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    My Tropical Dragon's Blood is done fermenting and is now clearing in the secondary. If the flavor is as appealing as the color, I'll be extremely happy. 20190512_225028.jpeg
     
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  7. May 14, 2019 at 5:07 PM #4787

    Jal5

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    Ihave a 3 G kumquat plus tropical fruit that looks just like that!
     
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  8. May 14, 2019 at 5:22 PM #4788

    jumby

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    Wine improves with age, I improve with wine

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    Did your wine clear?
     
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  9. May 15, 2019 at 3:49 PM #4789

    David W Huey

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    Novice lookin 4 patience to preserve!

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    Since looks good I know taste good when do you add your potassium sorbate! I have several batch sitting in the corner that I let extend until til the airlock stopped on its on! Now it taste like rubbing alocohol! So to preserve that good taste when do u or how do you stop your secondary fermentation maintaining that get flavor pattern and look!
     
  10. May 15, 2019 at 5:20 PM #4790

    sour_grapes

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    It is very difficult for a home winemaker to stop an active fermentation. Your best bet is to let it ferment all the way to dry, then stabilize it by adding potassium sorbate and k-meta, then backsweeten to the desired degree of sweetness.
     
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  11. May 15, 2019 at 6:37 PM #4791

    TyYoda

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    One of my "Ah ha's" in good fruit wine making is what we often taste in the bottle is a result of adding back in some fruit flavor and sweetness through either a flavor pack (do a search on how to create) or by simply adding in some unfermented fruit juice or sugar after adding pot sorbate and k-meta to prevent the yeast from fermenting your additions. Completely dry fruit wines are unbalanced and not very fun to drink. Some sugar or a f-pak does wonders.
     
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  12. May 15, 2019 at 8:21 PM #4792

    wildhair

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    I added several cans of Berry Blend frozen concentrate and a little bit of simple syrup to replace the lost flavor and add body. See my post - #4766 in this thread.
    Berry based wines especially need to be backsweetened. I made a black raspberry that I planned to leave dry, except that it tasted like dirt, literally, when dry. Added some simple syrup and BAM - back came the black raspberry flavor.
     
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  13. May 16, 2019 at 2:11 AM #4793

    Alibi Wines

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    I've only read 100ish of the 240 pages of this thread, and I'm already on my 4th and 5th batch of DB.  Great recipe and thread everyone has contributed to.
     

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  14. May 16, 2019 at 12:57 PM #4794

    dangerdave

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    Great advice, winemakers! You are all awesome!
     
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  15. May 16, 2019 at 4:57 PM #4795

    Lori2626

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    I wish I had read this post 5 years ago, I have made several batches of dirt tasting wine. But even an old dog can learn, finally read enough of these and learned to make decent (and occasionally good) wine. Thanks
     
  16. May 18, 2019 at 1:58 AM #4796

    bear6230

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    • 15581408408332043006668.jpg 15581408408332043006668.jpg 20190517_175819.jpg
    • oneHello all have not been on in a while.e Still makin DB as it is one of my favorites. This is my lasted one clearing pretty nice after only 3 days in carboy.
    • Also enclosed Is pic of my pumpkin wine I started in November with the leftover decoration pumpkins .
    • May call it Jacko Wine to give out for Halloween this year.
    • Name is in working progress.. Make it a Good Day my friends!!
     
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  17. May 18, 2019 at 3:38 AM #4797

    G259

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    Ooo, I haven't tried that, it sounds like a good idea! Is there a recipe here that you are using for that pumpkin wine? I think I will have to try that sometime. My DB is still in the bulk stage, I know that it can be an 'early drinker', but I prefer to wait for it, It's about 6 months along now. I stuck pretty much to the recipe, but only used half the lemon juice, I thought it sounded high to me, and I was scared (lol)!
     
    Last edited: May 18, 2019 at 3:59 AM

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