DangerDave's Dragon Blood Wine

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

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  1. Nov 24, 2013 #61

    dangerdave

    dangerdave

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    I have a blueberry farm right down the road from me, but have yet to buy blueberries from them. They charge too much for fresh. I get frozen blueberries from Walmart (3lbs bag or 1.3kg) for around $10.

    I have made the blueberry version several times. It gets very smooth after about six month in the bottle. This time, I wanted to really amp up the blueberry flavor, so I used the standard 6lbs in the primary, but after it had cleared, I added another three pounds of berries to the carboy---along with some oak powder. It has been soaking there for a month, and has gotten much darker, and a whole lot fruitier. I'm about to rack it off the fruit and give it another sit before bottling next month. It should be a really good one for the coming spring.

    After nearly running out last Spring, I have decided to produce DB on a six month advanced schedule. [Don't tell the folks in rehab!] So, I've got several versions going for next Spring already. There's the blueberry I mentioned, plus a tropical, a raspberry, a concord grape, and getting ready to start another 18 gallons of original. And i need to fit in some time and money to make that Dragon Port I'm dreaming of....

    ...and a few kits. I just need more money than I've got! ;)
     
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  2. Nov 24, 2013 #62

    iVivid

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    Ooooooh, that sounds awesome... (thinking of adding some to secondary fermenter now).
    At least your blueberries are a little cheaper too. 3kg cost me $42 but I'll get 30 bottles so all good!
    I've also added a bottle of Barkers unsweetened blackcurrant juice to every batch of this so far.
    (This is a 750ml bottle of pure squeezed blackcurrant juice - no additives or sugar).
    I have some nice oak lying around waiting to be useful also! MMMMMmmmmm.
    I'm making as much of this as budget allows as possible; so that I will not have to buy wine all winter, and trying to build up a big stash so that it will get aged more and more (my brother will come for Christmas and demolish most of it for sure!

    I'm on batch 5 of your DB; unfortunately (not sure how) batch 1 is all gone ;) apart from 2 bottles (ageing).
    Batch 2 stuffed up and had the sediment from the ribs on the carboy interfere with bottling.
    So I've uncorked them all and threw it into batch 3 and 4 as top ups and they're happily sitting.
    And batch 5 blueberry is in primary. Lovin it!

    Six other wines on the go also; so been pretty damn busy! Yeah!
     
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  3. Nov 24, 2013 #63

    michael-s

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    Thanks for this recipe dangerdave.
    Just to let you know I printed out your recipe instructions for future use, hopefully in the very near future. I started with wine kits to enable me to become familiar with the wine making process and I definitely do, like everyone else here, want to make wine from scratch.

    Thanks again.
     
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  4. Nov 24, 2013 #64

    jamesngalveston

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    Dave the blueberry sounds amazing....I wish I could get fresh here in Texas.
    I do am making some original, (Now) for next summer. I am not running out of the original next year....
    I give alot of it away....actually most of it.
    But i do keep back my private reserve for my rehab buddies..lol
    I was making a db peach port, but missed my time of adding the brandy.
    Got to busy and wasnt watching my critical sugar level,and missed it.
    So i cleared and bottled as just a peach db.
    Starting another peach port sunday.
     
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  5. Nov 24, 2013 #65

    reefman

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    James, did you post your recipe for the peach dragon blood, or do you just substitute frozen peaches for the triple berry blend?
    Thanks,
     
  6. Nov 24, 2013 #66

    dangerdave

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    Likes for everyone! You are a great group of wine makers! Dragon Blood junkies, all! :hug
     
  7. Nov 24, 2013 #67

    fabrictodyefor

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    I'm such a newbie....I've only made one batch so far...used the quad berries as that is what my grocery store had! Going to town today to get more berries....the only thing I can't figure out....why did I bottle all that wine? Should have just bottled a few to try and hide so they could age for more than a week or two and put the rest in gallon jugs with screw tops! Thanks for the recipes and suggestions dangerdave.
     
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  8. Nov 24, 2013 #68

    jamesngalveston

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    Its hard to hide it away....I like mine chilled...not enough room in my fridge for my dragon blood and food....Food most go.
     
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  9. Nov 24, 2013 #69

    Winenoob66

    Winenoob66

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    Dragon's Blood contains fruit, so you are just changing what kind of food is in your fridge :dg

    Also has anyone got the recipe up for the DB Peach port up?
     
  10. Nov 25, 2013 #70

    fabrictodyefor

    fabrictodyefor

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    So how much did you use, jamesngalveston? I plan on making a concord grape/blackberry. I do like the idea of more fruit.... So I got frozen concord grape concentrate and frozen blackberries....was planning on a 50/50, but I would LOVE your input, how many cans and how many pounds of blackberries? I went to Wal Mart today and they had five 1 pound bags of blackberries, so how many cans of concentrate would you add to that? THANK YOU for your help
     
  11. Nov 25, 2013 #71

    jamesngalveston

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    If you use 5 lbs of fresh frozen berries i would use 8 cans of concentrate for a 3 gallon batch.
    that should give u a good blend of both flavors.
    one should not over power the other...
    you should get a taste of concord with a finish of blackberry...should be good.
     
  12. Nov 25, 2013 #72

    boozehound

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    James. I gots 8lbs of frozen raspberrys. Wud u recommend a straight batch of that or blend with something else?
     
  13. Nov 25, 2013 #73

    Fordguy

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    I am not James but I've made several batches of this with different fruits, lime juice and lemon juice.
    I would think you could go with that, see how it turns out and tweek it to your liking.
    Just my opinion...
     
  14. Nov 25, 2013 #74

    fabrictodyefor

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    Thanks, james, we do have a local mini store, so I'll hope they have grape concentrate! I only got 6 cans....one of my favorite wines is a wine from Talon Winery in Grand Junction, CO, they say it is 50% concord grape and 50%blackberry, that is why I wanted to try making it, gets a little pricy to have it shipped up here! Maybe I'll get to start it tomorrow! I do plan on adding the lemon juice????????
     
    Last edited: Nov 25, 2013
  15. Nov 26, 2013 #75

    fabrictodyefor

    fabrictodyefor

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    Well, since I was kind of following the Dragon's Blood recipe, bought more stuff....combined 8 lbs frozen blackberries, 12 cans frozen concentrate grape juice, 48 oz lemon juice...added the 3 tsp pectin enzyme and will add sugar and pitch the yeast tomorrow!
     
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  16. Nov 26, 2013 #76

    fabrictodyefor

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    So took an initial sg reading, before the sugar and it was 1.064, made a simple syrup of 2 lbs sugar and 2 cups water, added only 1 1/2 cups of the syrup and the sg is at 1.078....haven't pitched the yeast yet.. Is this high enough? Or should I add a touch more of my syrup? :? I feel as though I have strayed quite a bit from the original recipe, but I learned the hard way not to add too much sugar!
     
  17. Nov 26, 2013 #77

    jamesngalveston

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    First off, you dont have to make a simple syrup when your in the primary , I use just white sugar..
    you should have an sg of 1.095 are close.....
     
  18. Dec 1, 2013 #78

    SoCalGuy

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    What tannin do you suggest for DB recipe?
     
  19. Dec 1, 2013 #79

    SoCalGuy

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    Also type of yeast.
     
  20. Dec 1, 2013 #80

    jamesngalveston

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    what ever you have on hand, i used pasteur red yeast, and just an wine tannin....
     

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