DangerDave's Dragon Blood Wine

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

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Jun 29, 2019 #4841

    Lwrightjs

    Lwrightjs

    Lwrightjs

    Senior Member

    Joined:
    Apr 7, 2019
    Messages:
    126
    Likes Received:
    27
    Gender:
    Male
    Made my first dragons blood today. Any experience with how long this whole process takes before I get a good tasting beverage?
     
  2. Jun 29, 2019 #4842

    dangerdave

    dangerdave

    dangerdave

    Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,718
    Likes Received:
    806
    Started today? Well, I’ve produced a find drinkable batch in under two weeks, clear and bottled. I remember someone getting it under 10 days. Get it warm, get it dry, then get it clear and you are there!
     
  3. Jun 29, 2019 #4843

    Jal5

    Jal5

    Jal5

    Senior Member

    Joined:
    Dec 27, 2017
    Messages:
    404
    Likes Received:
    178
    Gender:
    Male
    347EB51E-353A-4A81-B291-889883D7A188.jpeg 347EB51E-353A-4A81-B291-889883D7A188.jpeg 0BA726E7-DF20-40DF-8B05-B2D3EABECE8A.jpeg What do you think about clarity. Wait longer or add pectic? Already treated with dualfine and major sediment dropped out.
    Joe
     
  4. Jun 30, 2019 #4844

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    5,882
    Likes Received:
    5,465
    Location:
    S Louisiana
  5. Jun 30, 2019 #4845

    Jal5

    Jal5

    Jal5

    Senior Member

    Joined:
    Dec 27, 2017
    Messages:
    404
    Likes Received:
    178
    Gender:
    Male
    I agree John. Do I wait it out and do racking as needed or add something?
    Joe
     
  6. Jun 30, 2019 #4846

    Lwrightjs

    Lwrightjs

    Lwrightjs

    Senior Member

    Joined:
    Apr 7, 2019
    Messages:
    126
    Likes Received:
    27
    Gender:
    Male
    I'd just wait it out. Give it another week. If it's still not clear, then you can look into what to add.
     
  7. Jun 30, 2019 #4847

    G259

    G259

    G259

    Senior Member

    Joined:
    May 20, 2018
    Messages:
    225
    Likes Received:
    44
    . . . I guess my reticence is due to my want to have each procedure mapped out, so that my wine experiences the minimum of 'air' time. Perhaps I shouldn't be so protective, but it's out of an abundance of caution (you can't go back!).
     
  8. Jun 30, 2019 #4848

    G259

    G259

    G259

    Senior Member

    Joined:
    May 20, 2018
    Messages:
    225
    Likes Received:
    44
    I forgot about the lemon juice (acid), so . . .
     
    Last edited: Jun 30, 2019
  9. Jul 1, 2019 #4849

    AstroQueen

    AstroQueen

    AstroQueen

    Junior

    Joined:
    Jun 28, 2019
    Messages:
    1
    Likes Received:
    0
    Gender:
    Female
    So reading the instructions, the first part says to keep the lid on loose with no airlock. After adding the yeast it does not say to secure the lid and add an airlock, so I should still leave it loose with a towel on top?
     
  10. Jul 1, 2019 #4850

    G259

    G259

    G259

    Senior Member

    Joined:
    May 20, 2018
    Messages:
    225
    Likes Received:
    44
    Yes, initially the yeast needs air to multiply, but you don't want anything to fall into your wine. As it gets going (2,3,4,5 days), you can then snap the lid down, and rely on the airlock. Sometimes you can go longer, as the CO2 that the ferment gives off will blanket, and protect the wine from the O2 in the air. You will see the fermentation die down, yes, this is the time to lock down the lid.
     
    AstroQueen likes this.
  11. Jul 1, 2019 #4851

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    5,882
    Likes Received:
    5,465
    Location:
    S Louisiana
    Yes, you can cover your fermenting must loosely, loose lid, or towel, some use cheesecloth, your choice.

    No need to make any changes to your covering during AF, but close to the end (when your SG gets down to 1.010 or less) you’ll rack into a carboy, this is to leave fruit / lees behind, as well as to get your wine under airlock to complete AF.

    After this point, though initially your wine has plenty CO2 to protect it for a bit, you’ll want to be more vigilant. Once your wine SG is below .998 and is steady for 3 days straight, AF is over. Time to move on to next steps, which should include topping up to limit air exposure.
     
    AstroQueen likes this.
  12. Jul 7, 2019 #4852

    Jal5

    Jal5

    Jal5

    Senior Member

    Joined:
    Dec 27, 2017
    Messages:
    404
    Likes Received:
    178
    Gender:
    Male
    D127A074-398A-4E03-911F-436552CE5E1B.jpeg Definitely clearer one week later.
    What do you think- bottling?
    Joe
     
  13. Jul 7, 2019 #4853

    mhopkins

    mhopkins

    mhopkins

    Supporting Members WMT Supporter

    Joined:
    May 13, 2017
    Messages:
    112
    Likes Received:
    29
    Gender:
    Male
    Location:
    Colorado
    It is up to you how clear you want your wine. My practice is to never bottle cloudy wine so as to avoid the possibility of sediment developing (or simply bottling cloudy wine). And Dragon Blood is really pretty when it is crystal clear. Some say that if you can read a newspaper through the class, you are clear enough. Others counsel that you can test clarity by aiming a flashlight through the carboy. If you can see the beam; that’s suspended particles. Then again, this is Dragon Blood … it doesn’t last too long around our house. :)
     
    Tinwakr likes this.
  14. Jul 9, 2019 #4854

    Prosseco

    Prosseco

    Prosseco

    Junior

    Joined:
    Jun 8, 2016
    Messages:
    13
    Likes Received:
    7
    HI,

    Would like some advise from experienced DB ers.
    Fermentation on my first ever DB is on 1.0010, its been going for 9 days. I could not find any lemon juice so i just sliced one lemon and one lime i had lying in the fridge and put in the straining bag with the other berries. Blueberry, strawberry, raspberry and blackberry mix.
    I followed the instructions, squeezing the straining bag, stirring and so on, temp has been good all along.

    I just had a taste today after stirring and it is very sour, like my mouth is "crumbling" type of sour, is this normal and will backsweetening sort that out?
     
  15. Jul 10, 2019 #4855

    dangerdave

    dangerdave

    dangerdave

    Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,718
    Likes Received:
    806
    DB is tart by design. Without back sweetening it will curl your tongue. Don’t fret; sugar will balance that out later.
     
  16. Jul 10, 2019 #4856

    Prosseco

    Prosseco

    Prosseco

    Junior

    Joined:
    Jun 8, 2016
    Messages:
    13
    Likes Received:
    7
    Thanks Dave for the quick reply. Fermentation is almost finished. When i moved it to a secondary carboy to finish it off i took some good whifs and it smells great.
    For the backsweetening, will it make any difference what sugar i use like cane sugar, caster sugar, brown organic sugar?
     
  17. Jul 10, 2019 #4857

    willie

    willie

    willie

    Member

    Joined:
    Dec 2, 2013
    Messages:
    313
    Likes Received:
    90
    We usually use organic sugar from our local amish store which is a very light brown color. It's not brown sugar that is used in baking. And we have also used regular cane sugar also. 4.5 - 5 cups of sugar to a 6 gal. batch is what we use.

    Will
     
  18. Jul 11, 2019 #4858

    Jal5

    Jal5

    Jal5

    Senior Member

    Joined:
    Dec 27, 2017
    Messages:
    404
    Likes Received:
    178
    Gender:
    Male
    5F08AC29-816A-43B1-8854-401F2EB574F3.jpeg Dosed it with pectic enzyme 48 hrs ago. Did the trick! Time to sweeten and bottle by end of this week.
     
    dangerdave and willie like this.
  19. Jul 11, 2019 #4859

    dangerdave

    dangerdave

    dangerdave

    Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,718
    Likes Received:
    806
    DB is not fancy so I do everything simple. Plain old table sugar stirred straight in.
     
  20. Jul 11, 2019 #4860

    mhopkins

    mhopkins

    mhopkins

    Supporting Members WMT Supporter

    Joined:
    May 13, 2017
    Messages:
    112
    Likes Received:
    29
    Gender:
    Male
    Location:
    Colorado
    @dangerdave I see "Dragon Blood Variant Contest" on your signature. My current fav is a 4-berry blend. But, I think it would be fun to branch out. Is there a page/thread with variant recipes? Thanks! Mark
     

Draft saved Draft deleted

Share This Page

Group Builder