DangerDave's Dragon Blood Wine

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Bobber16

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I just made my first batch of DDDB and I am astonished! It's not even bottled yet. When I racked it to prepare for bottling I tasted it and it tasted just like a light fruit juice. It fermented from SG 1.085 to 1.002 so it should be at least 11% ABV but there was absolutely no alcohol taste. Even at just 11% this could be deadly. Anybody else have a result like this?
we just made our first batch, a Strawberry/Peach/Mango/Pineapple blend and it is very good. I absolutely love this recipe, no alcohol taste at all. my next batch is going to be a Strawberry/Rhubarb blend.
 

pandakatelyn

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I think I have a stuck fermentation.
I started a dragonfruit triple berry blend on 3/27 with a starting sg of 1.100. I used a new yeast(premier redstar rouge) that took about 2 days to start foaming and show signs of it working. It dropped about .10 a day until 4/9, and now it's been at 1.040 since then. No more signs of foaming in the bucket. Is it truly done, or is it stuck?
 

Johnd

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I think I have a stuck fermentation.
I started a dragonfruit triple berry blend on 3/27 with a starting sg of 1.100. I used a new yeast(premier redstar rouge) that took about 2 days to start foaming and show signs of it working. It dropped about .10 a day until 4/9, and now it's been at 1.040 since then. No more signs of foaming in the bucket. Is it truly done, or is it stuck?
Your yeast should handle SG of 1.100, so that's not an issue. pH can sometimes play a part here, and unless you have testing capability, we'll explore the other options, which are fermentation temperature and yeast nutrients.

Your yeast will operate in the 65F - 85 F range, probably best in the mid 70's, what temps are you keeping the wine at during fermentation?

Many times our musts are deficient of the required nutrients to support good yeast activity, and they require the addition of nutrients, did you use any sort of nutrients in the preparation of the must or during fermentation?
 

pandakatelyn

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Your yeast should handle SG of 1.100, so that's not an issue. pH can sometimes play a part here, and unless you have testing capability, we'll explore the other options, which are fermentation temperature and yeast nutrients.

Your yeast will operate in the 65F - 85 F range, probably best in the mid 70's, what temps are you keeping the wine at during fermentation?

Many times our musts are deficient of the required nutrients to support good yeast activity, and they require the addition of nutrients, did you use any sort of nutrients in the preparation of the must or during fermentation?
It's been kept at 75f with a brew belt. I used the recipe for dragonsblood with yeast nutrients and energizer in the beginning. I unfortunately don't have pH testing equipment.
 

Rembee

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In the past, I have had similar problems with premier redstar rouge yeast. Not to say that you are experiencing the same problems as I have had. Just from my own experience with this yeast, I stopped using it. I started using Lalvin 71B yeast with much better results.
It's hard to say what your particular problem may be without knowing the ph. But you could try a different type of yeast starter such as the 71B and see if your fermentation starts back up. I would try a starter using a cup of your DB at 15 to 20 minute intervals until you have added 3 cups to the starter. Then add this back to your DB and see if fermentation resumes.
 

PJ805

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Has anyone tried to carbonate their wine and if so how? This is probably a dumb thought (and not recommended), I'm toying with the idea of carbonating it with a sodastream?
 

toadie

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I carbonated my skeeter pee with sugar added to the bottling bucket. Worked great. I just bottled a raspberry dragon blood with added dextrose in the bottling bucket. Seems close to being carbonated. I also added 1/2 c of erythritol for a hint of added (non-fermentable sweetness). I'll prob try it on the wknd. Cheers.
 

Johnd

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It's been kept at 75f with a brew belt. I used the recipe for dragonsblood with yeast nutrients and energizer in the beginning. I unfortunately don't have pH testing equipment.
Sounds like a good time to build a starter with a little "no additives" apple juice (a quart or two) and some Lalvin EC-1118, let it get going strong, then slowly step feed the DB into it, doubling the volume of must each day. IE, day 1 that you have good fermentation with two quarts, add two quarts of DB to it, then you'll have a gallon going. Day 2, add a gallon of the DB to the starter, then you'll have two gallons going, etc., etc..., by day 4, you should have the whole shooting match working again. You could just try pitching the EC-1118, but step feeding may work better in this case.
 

kevindevo

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I finally had time to bottle my 1st Haskap Dragon blood tasty, red as blood ,clear . 2nd batch started put 12lbs. of haskap instead of 8lbs. I would like a bit more berry flavor. 10 - 750ml bottles for special occasion and try to age a couple and 2 - 5litres bags for the camp and topping up. If you count the bottles there's only 9 one is already gone.
bottoms up,
Kev.
 

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