Val, just to be sure, you put the entire grape/muscadine (mashed up but with skins & seeds) for the entire time it takes to ferment down to 1.000, as the recipe calls for, correct? I've read so much about how much time "on skins" I get a sense it is important, but not having done grapes, just waned to double check. I will have them in a nylon strainer bag, will do the squeezing (Presser Method DD calls it) and can pull them out at any time. Thanks for your help... and I hope to follow your path of many variations of DDDB as it really suits my tastes as well. All the best.Hi! I've made Dragon Blood in about a million combinations. I make grape only versions all the time. Most often I don't even know what types of grapes they are as I'm just given them by friends and family who have grapevines in their yards. One of our favorites though is the version I make with straight Concords...it is SO good. I also make lots of grape and fruit combination batches including quad berry, huckleberry, raspberry and others. I loosely call them a Moscato but honestly that's just my designation to indicate that it included grapes.
As for adding acid blend, I've never done that. I just follow the DB recipe and substitute whatever fruit or grapes I have on hand. I do always use 12 lbs of fruit though instead of the 6 lbs suggested.
Anyway, these are just my opinions and experiences. The only wines I make other than DB are Island Mist and 6 week Winexpert kits. So you can see I certainly don't have a discriminating palate by any means...I just make what I like