DangerDave's Dragon Blood Wine

[jamesngalveston]

The chance of you getting a wild yeast is nill...exspecially if you start fermenting in 2 to 3 days after you pull it out of the freezer.
I freeze everything.. this is what i do.
I pull fruit out of the freezer and into a open top carboy.
I add water to cover.
I add pectin for a 3 5 are 6 gallon are better batch.
Let sit for 24 hours.
I add all other chemicals, NO k-meta are campden.
I monitor temp, and when its 60 i add the remainder of water and take hydrometer reading.
I add sugar to get to what ever sg i want.
I ferment to dry, rack with k-meta/campden added.
I clear it, sorbate it based on abv and backsweeten, clear and bottle.

 

[JetJockey]

James,
Why no kmeta for fresh fruit?

 

[jamesngalveston]

Im not saying not to use,. its pretty much up to you.
For me, there is little chance that the triple berry are etc, will start fermenting are go bad in a few days..less chance if its frozen.
Not sure how long it takes for bacteria to start growing, but I think it would be more then 3 are 4, and by then, I would have in ferment stage.
I quess if you let the berries sit a week , they may go bad.
Not a lot of wild yeast on frozen fruits either.

 

[ckvchestnut]

I didn't suphite my blueberry peach batch either cuz they were store bought frozen fruit and canned fruit. I will right before bottling though.

 

[ckvchestnut]

Actually will probably do it at racking to secondary because I plan to bulk age it as it's going to be a port style. Then again at bottling.

 

[jamesngalveston]

i add my at racking from primary to secondary, always.
and if i bottle within a week, i dont add again....at 14 percent alcohol...not much chance of referment, are going bad.

 

[ckvchestnut]

Ya and mine might get over 20% it went from 1.130 to 1.001 in 3 or 4 days. I decided to step feed it sugar and have brought it from 1.000 to 1.010 3 times now. We'll see when these yeasties finally decide to quit!

 

[reefman]

Actually will probably do it at racking to secondary because I plan to bulk age it as it's going to be a port style. Then again at bottling.

I bulk age everything...mainly because I'm lazy and hate to bottle.
My Chocolate Candy Cane has been aging for a year now, it gets bottled for Valentines day. I'll be home alone all that weekend, and I plan to bottle 3 batches that have been bulk aging for 6 months to a year.
One is a DB batch, so I comply with the thread topic.

 

[jamesngalveston]

I love to bottle....its always a party, with plenty of helpers...lol

 

[JetJockey]

I didn't suphite my blueberry peach batch either cuz they were store bought frozen fruit and canned fruit. I will right before bottling though.

I only sulphite fresh home grown fruit, such as my blueberries even though they were frozen. I choose to sulphite to kill any wild yeast that may cause off flavors not to preserve them or keep them going bad before fermentation. I thought his original question was regarding fresh fruit, as opposed to store bought frozen or canned fruit. The later usually has some preservative used in their processing.

 

[jojabri]

I love to bottle....its always a party, with plenty of helpers...lol

I WISH! All I get is my 4 year old and my 11 year old. The 11 year old pretends he's He-Man strong while pushing the corker. The 4 yr old likes to try to cork but can't do it, so we help her and she seems accomplished.
I suppose I'll take any help as opposed to none.

 

[SmokeyMcBong]

yup JetJockey, I was talking about fresh fruit that i had frozen at home.

I've got all the ingredients laid out in front of me as I type this. I'm gonna mash-up between this recipe and a lemonade recipe from homebrewtalk. I'll likely start a separate thread as I'm not really making this recipe but just getting a lot of inspiration from it. Thanks for the help and advice people.

 

[Rosa321]

Rosa,
How well does that KitchenAid degas for you ? It looks good!

lol I wish!!!! Any inventor friends know how I could hook that kitchen aid up to do the work for Me? haha

 

[reefman]

I love to bottle....its always a party, with plenty of helpers...lol

Well, my wife will drink my wine, but has not lifted a finger to help!!
We are in the planning stage of moving to a new house, and I laid down the law...this new house will have a wine cellar, even it it's in the attic!
It's probably going to be in the garage.

 

[freeze06]

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[SmokeyMcBong]

Sent from my SAMSUNG-SGH-I337 using Wine Making mobile app

well put brother!

 

[ckvchestnut]

Yes that's right! Sorry I think I got lost somewhere all the way about what was being talked about lol

 

[wildvines]

Well, my wife will drink my wine, but has not lifted a finger to help!!
We are in the planning stage of moving to a new house, and I laid down the law...this new house will have a wine cellar, even it it's in the attic!
It's probably going to be in the garage.

I convinced my wife in getting a room dedicated to a wine cellar/ taste room/ wine making room.


Sent from my iPhone using Wine Making

 

[wildvines]

Looking at houses to buy in the summer.


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[ckvchestnut]

Awesome! I would like to make my walk up attic into my winemaking room but keeping it cool would be interesting. Maybe I can transform our basement one day lol