DangerDave's Dragon Blood Wine

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

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  1. Jun 10, 2019 #4821

    Cellar Vader

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  2. Jun 10, 2019 #4822

    PodumSchmuck

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    Yup!
    Makes a good case for boiling store bought frozen fruit before making wine from it.
     
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  3. Jun 10, 2019 #4823

    Cellar Vader

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    This is a good topic. Will boiling kill everything that could potentially pose a threat? I still have to research this, but it sure makes me think!
     
  4. Jun 10, 2019 #4824

    cmason1957

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    Generally cooking fruit before using it, leads to (oddly enough) a cooked taste for the final wine and isn't very pleasant. I did see that to kill the hepatitis A it takes 85 C (185 F) for at least one minute.

    I have read that no human pathogen can survive in the low PH, high alcohol environment of wine, but I would toss out anything I had made that might have been from the contaminated fruit.
     
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  5. Jun 10, 2019 #4825

    Johnd

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    Not to mention setting the pectin, resulting in the need for some pretty aggressive pectic enzyme treatments for clearing................
     
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  6. Jun 10, 2019 #4826

    PodumSchmuck

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  7. Jun 14, 2019 #4827

    Jal5

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    Pitched yeast on a new batch of DB today. Looks great and smells even better. 8 # of Costco triple berry fruit for 6 g must.
    Joe
     
  8. Jun 14, 2019 #4828

    David W Huey

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    Poured a 5gallon batch yesterday strawberry didn't realize how pure you can make batch ! Was able to save a couple bottles! DB best recipe every but got stick to the base of it!
     
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  9. Jun 16, 2019 #4829

    David W Huey

    David W Huey

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    Novice lookin 4 patience to preserve!

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  10. Jun 16, 2019 #4830

    bigtex52

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  11. Jun 16, 2019 #4831

    Fencepost

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    I've started a batch of DD blackberry... I'm squeezing, and measuring and SG is dropping nicely (Started 1.082 down to 1.030). I would like to enhance the blackberry flavor with some juice I squeezed from blackberries (separately from the ones in the primary fermentation bucket). A few questions, how much to add? (pint? quart?) When to add? When transferring to the secondary? or on the 3 transfer? I am thinking it will make it a little cloudy, so it make take longer to clear. Any other concerns? Or add it when I am back sweetening? Thanks in advance for your guidance/recommendations.
     
  12. Jun 17, 2019 #4832

    G259

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    You started fairly low (1.082), so I would not be adverse to just adding it after fermentation is complete and you stabilize it. I tend to try for 1.100, that allows me a good buffer when I back-adjust the body of the wine.
     
    Last edited: Jun 17, 2019
  13. Jun 17, 2019 #4833

    Fencepost

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    Thanks.... the DD recipe calls for a target of 1.075, so I was trying to stay close the first time around... I actually wanted to go a little higher but was not sure about going all the way to 1.100. Sounds like it will still work. It's down to 1.014 this morning, so moving along... just to clarify, move it from primary to secondary, then add stabilizers (kmeta, sorbate), Juice, and then sparkaloid... let it clear, then rack again, let it sit, then bottle. Thanks.
     
  14. Jun 17, 2019 #4834

    dangerdave

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    Yes, Fencepost, that sounds like a great plan!
     
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  15. Jun 19, 2019 #4835

    G259

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    Another thought on the initial SG: As this was initially meant to be an 'early drinker', the lower SG would mean a lower ABV. The alcohol content acts to preserve the wine over time, and I plan to let mine age at least a year. I'm seven months in right now, and plan to bottle soon, then I'll start another batch a little differently. Any thoughts Dave?
     
  16. Jun 19, 2019 #4836

    jumby

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    The way I see it, there is no real benefit to aging more then a few months. The flavor peaks after a few months. Once it's clear, bottle it, and enjoy!
     
  17. Jun 19, 2019 #4837

    dangerdave

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    Yes. What Jumby said. IMO, the flavor does not improve past the six month point. In fact, I prefer drinking it right away. No aging at all. I like mine nice and tart so that works for me. I make mine 18 gallons at a time so it lasts a few months. But you do you. Some like it dry, some sweet, some fresh, some aged. There’s enough for everyone!
     
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  18. Jun 26, 2019 #4838

    Jal5

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    50513AFB-171C-4181-BA52-D56D1853AA92.jpeg Update on the batch startedJune 14:
    It’s been 48 hrs since I added Dualfine. Dropped sediment nicely but still not fully clear. I plan to rack tomorrow. Anything other than a little more time in bulk to fully clear? Joe
     
  19. Jun 27, 2019 #4839

    G259

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    OK then, I'll bottle soon, but was wondering about the sediment. I have racked off of the lees 3 times now. It looks pretty clear, I can see a bag of sugar through the 3 gal. Better Bottle (2' high x 1' square, or so). This is my first try at it, maybe I should stop being so anal about it, and just drink it (lol!)
     
  20. Jun 27, 2019 #4840

    G259

    G259

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    Mine is a 4 berry blend, adding strawberries. Hey, it was on sale when I got it, 'the 'G' loves sales on stuff he needs! Also, I was wondering if the addition of a little acid blend might brighten up the flavors? As I typed that I thought, just try it first!
     

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