DangerDave's Dragon Blood Wine

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

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  1. Dec 7, 2019 #4921

    Elmer

    Elmer

    Elmer

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    6 months of bulk aging and took a sip.
    SWMBO felt it was tart.
    There was a tannic feel to it with a noticeable back of jaw punch.

    Any thoughts as to why?
     
  2. Dec 8, 2019 #4922

    dangerdave

    dangerdave

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    It’s supposed to be tart. It’s triple berry lemon wine. And I like tannin myself.

    I’m not sure what “back of jaw punch” means. Could you explain?

    Is it original recipe or did you switch things up?
     
  3. Dec 8, 2019 #4923

    Elmer

    Elmer

    Elmer

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    I omit the lemon juice, mostly. I only put about 5-10 oz in (don’t have notes near me).
    I also add about 1 oz of oak chips as it ages.

    “Back of jaw punch” is that intense feeling in the jaw when you drink something.
    I usually get it with red wine.
    My untrained pallet assumes it is tannin.

    I want to hand these bottles out for the holiday, but trying to determine if wine bad or just tart. I also assume that “bad” would be more vinegar taste.

    I will rack again see what happens.
     
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  4. Dec 9, 2019 #4924

    crushday

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    I tried my first bottle of DDDB tonight. I started it on August 20, 2019 according to DD’s recipe and bottled it on November 1st, 2019. Made to recipe adjusted for a 6.5 gallon batch. I used 8 pounds of Costco Triple Berries. Back sweetened with 1/2 cup of sugar per gallon. Tastes really good but a little too sweet for me.

    Based on tonight’s tasting, I will make again but this time I’ll use only raspberries instead of the triple berry mix from Costco and only back-sweeten with 1/3 cup of sugar per gallon.

    Thanks Danger Dave...
     
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  5. Dec 9, 2019 #4925

    bshef

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    I back sweetened one gallon with frozen white grape concentrate and no sugar. It was just right for me. I'm planning on back sweetening the rest with frozen berry blend concentrate. Just enough to take the edge off the tartness. I also cut the lemon juice in half at the start. I interpret the back of jaw punch as tartness. A hint of back sweeten is the key. Never overdo; you can always add simple syrup if a bottle is not sweet enough. Too sweet and you have to find something super dry for a blend or make more and blend.
     
  6. Dec 17, 2019 #4926

    Alibi Wines

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    I make a cherry. 3 pounds tart, 3 pounds sweet. Backsweeten with 3 cups sugar, and sometimes for a real crowd pleaser, I'll add 6 oz. Brewers best natural chocolate People love it.
     
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  7. Jan 15, 2020 #4927

    patrikthehun

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    Thank you Dave for a great recipe. I made a batch in Hungary and it turned out great. I'll try an apricot style this summer.
    Great thread btw, read the whole thing, very good read and nice people.
     

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