DangerDave's Dragon Blood Wine

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

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Aug 20, 2019 #4901

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    302
    Likes Received:
    186
    Location:
    Pacific NW
    Dragon’s Blood started 8/20/2019 with EC-1118, SG 1.099, 8 pounds of triple berries from Costco, Real Lemon Juice 60oz and 6.5 gallons of water (7.2 gallons of must gross), 30 cups of white granulated sugar constituted in water. Enzymes, nutrients, tannin and pectin according to Danger Dave’s recipe.
     
  2. Aug 21, 2019 #4902

    mhopkins

    mhopkins

    mhopkins

    Supporting Members WMT Supporter

    Joined:
    May 13, 2017
    Messages:
    73
    Likes Received:
    22
    Gender:
    Male
    Location:
    Colorado
    Fun!

    I saw in a post that Danger Dave now adds oak to his Dragon Blood. So, I tossed in some oak powder left over from a kit I did a while back to a 4-berry blend of DB. Nice nose in the carboy. Am racking it this evening. Will likely rack one more time tomorrow before bottling. Hope it turns out well!
     
    Elmer likes this.
  3. Aug 31, 2019 #4903

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    302
    Likes Received:
    186
    Location:
    Pacific NW
    Update: SG down to .997, temp throughout has been in the low 70's - by design. Today I removed the skins, pressed them, put the pressed juice in the fermentor and put the lid back on. There's still quite a bit of activity going on in there. It smells like taffy. I hope that's not a representation of the final taste. I'll check it again in a couple of days.
     
  4. Aug 31, 2019 #4904

    mhopkins

    mhopkins

    mhopkins

    Supporting Members WMT Supporter

    Joined:
    May 13, 2017
    Messages:
    73
    Likes Received:
    22
    Gender:
    Male
    Location:
    Colorado
    "It smells like taffy." I've made seven of these so far (2, 3-berry blend, 4, 4-berry blend, 1, cranberry lime). Some smelled slightly funky (a technical term) toward the end of fermentation, but all have turned out wonderfully. Hoping your "taffy smell" is a temporary state along the journey.

    BTW, I finished the last 4-berry blend that I added the oak powder to. I like the additional flavor profile and will likely be experimenting with oak in my various DBs going forward. An exception will be the cranberry lime - it is exceptional as is!

    Best to you as you finish up your current DB batch. Please do post how things turn out.
     
    crushday likes this.
  5. Sep 1, 2019 #4905

    SouthernVino

    SouthernVino

    SouthernVino

    Junior

    Joined:
    Jul 30, 2019
    Messages:
    6
    Likes Received:
    11
    Just bottled 30 bottles of this recipe. Turned out wonderfully. If you haven’t made some of this, you really should. Simple but tastes great and looks beautiful when finished.
    upload_2019-9-1_9-2-37.jpeg upload_2019-9-1_9-3-19.jpeg
     
    Glenn Marr, Byron W, willie and 2 others like this.
  6. Sep 1, 2019 #4906

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    302
    Likes Received:
    186
    Location:
    Pacific NW
    How much did you back sweeten?
     
  7. Sep 1, 2019 #4907

    SouthernVino

    SouthernVino

    SouthernVino

    Junior

    Joined:
    Jul 30, 2019
    Messages:
    6
    Likes Received:
    11
    I used 2 3/4 cups of sugar for the six gallons. That is a little less than a 1/2 cup per gallon. I like it semi dry with just a hint of sweetness. As it ages, the sugar binds with the fruit and I get that beautiful blend. The fruit flavor emerges along with the fragrance, but is not highjack by too much sweetness.
     
    Byron W and dangerdave like this.
  8. Sep 1, 2019 #4908

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    302
    Likes Received:
    186
    Location:
    Pacific NW
    I can tolerate a semi sweet white wine but like my reds bone dry. I’ll do some bench trials and will consider 2 3/4 cups my absolute maximum. I don’t want to use sorbate but have no interest in making blood bombs either. How much sorbate do use?
     
  9. Sep 2, 2019 #4909

    SouthernVino

    SouthernVino

    SouthernVino

    Junior

    Joined:
    Jul 30, 2019
    Messages:
    6
    Likes Received:
    11
    I like my reds dry as well. But this is a deep blush fruit wine. I guess you could categorize it as a light red perhaps. But I like this one with just a hint of sweetness. As for the potassium sorbate, I use 3 teaspoons per six gallons.
     
    crushday and dangerdave like this.
  10. Sep 2, 2019 #4910

    dangerdave

    dangerdave

    dangerdave

    Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,717
    Likes Received:
    803
    Great work everyone! Love the pics!
     
  11. Sep 3, 2019 #4911

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    302
    Likes Received:
    186
    Location:
    Pacific NW
    Any idea what your finished gravity is after you back sweeten?
     
  12. Sep 3, 2019 #4912

    motherofgallons

    motherofgallons

    motherofgallons

    Member

    Joined:
    Jul 1, 2019
    Messages:
    30
    Likes Received:
    8
    Gender:
    Female
    My third batch of dragon blood, using berries and rhubarb I picked myself. It's just finishing up in primary, but if it's as good as the first two (original and blue/blackberry) then I'll be very happy.

    Juice and pulp of 2 lemons
    Juice and pulp of 10 limes
    3x 850ml storebought organic lemonade (water, lemon juice, grape juice, sugar)
    1x 50ml bottle of raspberry cordial concentrate (in Sweden we call this saft, available at Ikea in lingon and elderflower)
    1x 50ml bottle of elderflower saft
    561g rhubarb
    1175g green gooseberries
    1199g red currants
    600g red gooseberries
    200g peeled bananas (2)
    150g blue Thompson raisins
    2g powdered tannin
    25g French medium toast chips
    850ml homemade chai simple syrup
    9.1l water
    2920g sugar
    2.7g Campden
    25ml pectic enzyme
    3.6g Fermaid K
    2.3g DAP
    7.7g Fermaid O
    6.5g Go-Ferm
    1 packet 71B
    Slurry from a gooseberry wine with QA23
    Slurry from a linden honey mead using M05

    This was a very slow starter which is why I threw in the slurries about 3-4 days after pitching the 71B. A few days after that fermentation really took off, but I babied it and added nutrients at the 1/3 break. Plan to throw in some oak cubes in secondary.
     
    dangerdave likes this.
  13. Sep 4, 2019 #4913

    motherofgallons

    motherofgallons

    motherofgallons

    Member

    Joined:
    Jul 1, 2019
    Messages:
    30
    Likes Received:
    8
    Gender:
    Female
    A shot of my version of black and blueblood. The picture doesn't do the color justice really. I like backsweetening with xylitol to save on carbs and calories as well as eliminating the need for sorbate, and there is no weird aftertaste at all, like stevia or other artificial sweeteners can have. I also added a bit of French heavy toast cubes to secondary, the oak is extremely subtle (and I love oak) so next time I do this version I will probably add a bit more, I think the toasty flavors will complement the dark fruit.

    My second batch of dragon blood and I just adore it, it is now my house staple! With wine like this who cares about the 2-5 years my kit wines will be aging! I used 212 and extra fruit, I think I used a bit of a heavy hand on the backsweetening but with the luscious fruit flavor it works anyway. Amazing how brightly it comes through. The mouthfeel is silky and lush. I thought the first original batch was really good, but this one is better. Batch # 4 will probably be chocolate raspberry, with lots of cacao nibs.
    I wanted to say thank you to dangerdave! You're an inspiration and it's so fun to have read through the thread and see how your own process evolved. :)
     

    Attached Files:

    dangerdave likes this.
  14. Sep 6, 2019 #4914

    loopline

    loopline

    loopline

    Member

    Joined:
    Oct 5, 2017
    Messages:
    30
    Likes Received:
    4
    Xylitol tastes minty to me. Does it add a mint undertone over time?

    I brew up stevia, just stevia leaves and hot water and it doesn't have the bad aftertaste like processed stevia, at least not to me. That said if you go heavy handed it does taste kind of off, but still not as bad as the processed stuff.

    What I acutally really like is a blend of Xylitol, Erythritol and Stevia.

    honestly though I pretty much just use Sugar now days. Im not saying its bad to save on carbs, but alcohol has a crap ton of carbs just because its alcohol. So I figure if Im going to screw things up by drinking alcohol in the first place, might as well toss in the sugar and make it taste ideal - as I think sugar tastes ideal over all the non sugar sweetners. That said my offset is that I take Life Extension Anti-Alcohol with HepatoProtection Complex every time I drink. It can be found on amazon and the difference in how I feel the next day is immense when I take it vs not.

    But Id still be interested to know if the xylitol makes it minty over time.
     
  15. Sep 6, 2019 #4915

    motherofgallons

    motherofgallons

    motherofgallons

    Member

    Joined:
    Jul 1, 2019
    Messages:
    30
    Likes Received:
    8
    Gender:
    Female
    I don't taste the mintiness you mention. Maybe it depends on the brand or maybe not everyone can taste it? I don't have any super old bottles with xylitol yet, but so far I've used it in wine and cider and I think it works great. I find erythritol has that sort of cooling flavor you mention. To me, regular sugar has an aftertaste about ten minutes after you eat it which I find really unpleasant, so I guess you just need to find what works for you. As sweeteners in general, not just for wine, I've tried erythritol, natural and processed stevia, as well as fiber syrups, but I've found xylitol to be the best (and it's also good for your teeth which is nice). It's also easy to measure out 1:1 like granulated sugar. The brand I use is called Total Sweet and they source it from Finnish birch trees.
     

Share This Page