DangerDave's Dragon Blood Wine

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G259

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I don't know your experience, but as long as that key lime has no preservatives (sorbate). I don't know, I think it will give it a bit of 'pop', sounds interesting! FWIW, peaches will have a LOT of solids, so time . . .
 
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CheerfulHeart

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I don't know your experience, but as long as that key lime has no preservatives (sorbate). I don't know, I think it will give it a bit of 'pop', sounds interesting! FWIW, peaches will have a LOT of solids, so time . . .
@G259 Thanks! No sorbate so it's good there. I appreciate the heads up about the peach solids too.
 

G259

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. . . also volume loss, so think about your top-up addition now. I did an apricot wine (from dried apricots), and lost at least a quarter to a third.
You have assorted fruits, so you won't lose THAT much. Also, I didn't use any fining agents, apart from a bit of pectic enzyme, but feel free!
 
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CheerfulHeart

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. . . also volume loss, so think about your top-up addition now. I did an apricot wine (from dried apricots), and lost at least a quarter to a third.
You have assorted fruits, so you won't lose THAT much. Also, I didn't use any fining agents, apart from a bit of pectic enzyme, but feel free!
Depending how much top up is needed, I will probably use some very inexpensive Red Blend. I am also considering doing a 3 gallon batch of Classic DB before I start this one. That might solve the topping issue in case more than a liter or so is needed. A dose of Super Kleer will likely be used for fining. Super Kleer has turned out to be a great help in my winemaking adventures. :h
 

Huba Huba

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Step 3: Each day, do the following, in this order:

  • Uncover primary
  • Check and record temperature
  • Check and record specific gravity
  • Squeeze juices from fruit pack into fermenter and remove fruit pack (The Presser Method): Temporarily place in sanitized bucket or bowl.
  • Stir primary vigorously: To introduce oxygen into must, suspend the yeast, and drive off CO2..
  • Replace fruit pack in primary
  • Cover primary
Step 4: When the SG drops to <1.000, do the following:
Is this correct? Do you continue to stir primary and introduce oxygen until SG drops to 1.000? Or do you stop at 1/3 sugar break then continue to step 4 when fermentation is complete? I want to try this and suspect the latter but directions are confusing.
 

CheerfulHeart

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Blueberries Cranberries and Peaches update...
I decided to make this a 3 gallon experiment. It's the result of a clean out of my freezer and what I had in my supply cupboard. The total amounts of fruit are 3 pounds blueberries, 2 pounds cranberries and 2 pounds peaches plus a large box of raisins. I added 16 ounces of key lime juice and a packet of oak powder left from a kit.
There's another 16 ounces of key lime juice in my pantry but I'm thinking that might be too much acidity combined with the cranberries and the first bottle of juice.
The peaches might not add much flavor but it does keep the fruit volume up.
Looking forward to how this turns out. 😀
 

CheerfulHeart

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Blueberries and Cranberries update 2 (peaches have dissolved)...
Gravity nearly .990, still lightly fizzy. I tasted a bit of it tonight and this batch has a nice solid blueberry flavor with cranberry finish. I'm hoping the lime will come through when everything is done and I sweeten it. So far so good :)
 

Jovimaple

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Is this correct? Do you continue to stir primary and introduce oxygen until SG drops to 1.000? Or do you stop at 1/3 sugar break then continue to step 4 when fermentation is complete? I want to try this and suspect the latter but directions are confusing.
Yes, it works to keep stirring.

According to my notes, it took only 4 or 5 days to get to s.g. to 1.000 or under, and I wanted to extract everything from the berries.

For my first batch, I followed the recipe exactly, but now I use about 1.5 times the amount of fruit. For example, my first batch was 3 gallons and I used a 4 lb bag of Kirkland triple berry (strawberry, raspberry, blueberry) from Costco. My second batch was 6 gallons, and I used three 4 lb bags, so 12 lbs total. (I tweaked the recipe from 5 to 6 gallons, since I didn't have any 5 gallon carboys.)

This is a wine that is drinkable almost right away, but does get smoother over time.
 
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FlamingoEmporium

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Blueberries and Cranberries update 2 (peaches have dissolved)...
Gravity nearly .990, still lightly fizzy. I tasted a bit of it tonight and this batch has a nice solid blueberry flavor with cranberry finish. I'm hoping the lime will come through when everything is done and I sweeten it. So far so good :)
My recent batch of dragon pee had at least 16 oz of lime juice. It was evident up until the time of bottling. Now it’s just a faint aftertaste

I don’t think I backsweetened much if at all
 

CheerfulHeart

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My recent batch of dragon pee had at least 16 oz of lime juice. It was evident up until the time of bottling. Now it’s just a faint aftertaste

I don’t think I backsweetened much if at all
I am considering adding another 16 ounce of key lime juice in secondary. The key lime juice is very mild. I appreciate your insight about faint aftertaste.
 
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