DangerDave's Dragon Blood Wine

[Rmstuck]

Ok so I sweetened the DB 5 days ago which I know I should just let sit for while but I'm leaving town for 4 weeks and wanted to see if I like the DB before I left. I think it needs more flavor so I bought 36oz more of the quadberries and boil them and strain off all the juices and add them to the carboy. I then degassed again is there anything else I should do besides leave it alone for 4 weeks?

 

[CowboyRam]

I just bottled my Strawberry/Rhubarb DB. I am not sure what it tastes like now, but a few days after I sweetened it, I had the wifes approval. I bulk ages this batch for about two months. After racking I had about two mason jars full left over, so I bottle one bottle dry, just to see how it compares in a year to the one sweetened.

 

[reefman]

Ok so I sweetened the DB 5 days ago which I know I should just let sit for while but I'm leaving town for 4 weeks and wanted to see if I like the DB before I left. I think it needs more flavor so I bought 36oz more of the quadberries and boil them and strain off all the juices and add them to the carboy. I then degassed again is there anything else I should do besides leave it alone for 4 weeks?

Nope, just make sure it's in a carboy with no head space (about 2 inches below the bung) and add an airlock. It should be just fine.

 

[Rosa321]

Kinda disappointed...

I started my first Dragon Blood January 27th and bottled about 2 weeks ago. I followed the recipe exactly except I reduced the lemon juice by 1/2 due to the acid and when I back sweetened, I used 1 cup per gallon because I like a sweeter wine. Fruit was 1 pound per gallon as per the recipe. I made a three gallon batch...

I drank 1 gallon of this from the start without bottling and thought it was pretty good. Gave a mason jar full to my parents and a bottle that I bottled to a co-worker. My mom said it was "good". Dad and co-worker didn't like it. My co-worker thought it needed "more flavor".

I'm not sure if I did something wrong or it just doesn't please the taste of "others". I'm happy with the way it turned out for the cost and time involved. But then again, I would consider myself someone who would drink anything and wouldn't be picky on taste. I just want to make something good that others would like. Just starting out making wine, it really is a blow and makes me not want to give anything else I have made away for fear nobody will like it.

I plan on doing another batch, I'm going to double the fruit and use the full amount of lemon.

I know.....I was hoping to make a wine to knock everyone's socks off! hahahaha
Maybe I did, and I just don't know it. Or maybe I just have to keep tweaking.

Just don't give up! It's an enjoyable hobby, none-the-less

 

[beggarsu]

Yes, stick with 4 cans per gallon in the must. Check SG and add extra sugar if desired. Back sweeten with 4 to 6 cans of concentrate (I use four), depending on how sweet you want it. That's what I do, anyway.

Wait a minute - 24 cans is for 6 gallons straight of wine from concentrate fruit juice.
So to balance to your recipe (for a 6 gallon batch) - you are using approx 40 percent lemon (40 percent skeeter pee recipe = 48/116 oz) so I should use 60 percent fruit juice which would be 16 cans juice.


ie 48 oz lemon + 16 cans juice would balance to the same Dragon's Blood recipe , Isn't that right?i
Or do you say - just go crazy on the juice? - but really that is not the same juice to lemon balance? Or works better?

 

[ckvchestnut]

To those worried about flavour, I'm sure DB is like any other wine, (and it has been mentioned on this thread before I believe) - time in the bottle will improve it a lot. It does go through sone change in flavour. It's a good idea I think to experiment by bottling a few dry or close to it, as well as backsweetened. I bottled 6 gals of this batch at .998 and it's pretty good on flavour already.

But I have always used double the fruit. I should try using just the 6lbs to see what the difference is.

 

[fabrictodyefor]

Kinda disappointed...

My mom said it was "good". Dad and co-worker didn't like it. My co-worker thought it needed "more flavor".

I'm happy with the way it turned out for the cost and time involved. But then again, I would consider myself someone who would drink anything and wouldn't be picky on taste. I just want to make something good that others would like. Just starting out making wine, it really is a blow and makes me not want to give anything else I have made away for fear nobody will like it.

I plan on doing another batch, I'm going to double the fruit and use the full amount of lemon.

I would agree with Elmer and bkisel, taste is such a personal thing, you are not going to make a wine that everyone will like!! This is a "hobby"! And one that can be shared, but not everyone will enjoy the fruits of your labor!
You enjoy the process and the results, and it is just a bonus if someone else enjoys your wine also. I do like my DB's with double the fruit. My first batch of DB I had someone say "it tasted like koolaide that wants to grow up". I did feel a little crushed at that moment! And then I found out she prefers a chardonnay, oaky and dry. So I gave her a bottle of my carrot wine, which is oaky and dry, and she was overjoyed! Did you ask your dad and friends what kind of wine they liked? I do have a tendency to quiz my friends, gently, as to their likes and dislikes, so I can know which wine they might like and which ones to save for myself! Enjoy!

 

[Elmer]

I have always used 1 lb per gallon of fruit.
I have always wanted to double up the fruit, but either never had the extra fruit or room in the bucket.

one day.......

 

[cheesehead]

Has anyone tried the tropical version of Daves SP? I am about to embark on a version containing 12 lbs of strawberry-pineapple-peach-mango with the base of 24oz real lemon and the rest either pineapple or orange juice due to heartburn issues. I would also like to know if adding bananas for body and or raisins is a good idea? if so, how much of each goes into a 6 gal. batch? I was also told by others that my original DBSP (quad-berry version)using 6 lbs of fruit came out like a thin cool-aid with a heck of a kick!

 

[ckvchestnut]

Has anyone tried the tropical version of Daves SP? I am about to embark on a version containing 12 lbs of strawberry-pineapple-peach-mango with the base of 24oz real lemon and the rest either pineapple or orange juice due to heartburn issues. I would also like to know if adding bananas for body and or raisins is a good idea? if so, how much of each goes into a 6 gal. batch? I was also told by others that my original DBSP (quad-berry version)using 6 lbs of fruit came out like a thin cool-aid with a heck of a kick!

Yes yes yes! To all of your questions. I did that exact recipe using the same fruit, and a large can of pineapple juice. As well as 1 banana per gallon. It's excellent! Very tropical flavour! Can't wait to enjoy it this summer in front of the firepit! Double the fruit as well.

 

[cheesehead]

thanx ckvchestnut for the info, cheers!!!

 

[ckvchestnut]

Most welcome!

 

[bkisel]

...what one tweak...

For those of you who've made DB batches according both to Dave's recipe and with your own tweak(s)/modification(s), what one tweak would you say improved the end product.

Thanx...

 

[cheesehead]

By the way , does it matter what type of yeast to use? i have one packet each of lalvin ec-1118 and premier Cuvee on hand

 

[ckvchestnut]

I couldn't say at all haven't tried the original recipe with triple fruit as I didn't have access to it. Nor have I tried with just the 6lbs - sorry I can't add my 2 cents!

 

[ckvchestnut]

No I don't think so... Just probably not a sensitive type may not be as tolerant with the lemon I've used k1116 as well an also 1122 on my tropical version.

 

[Winenoob66]

see if this helps to answer what you think is the best yeast to use

http://winemakermag.com/component/com_yeasts/Itemid,165/view,chart/

with all the citrus though I would stick with the 1118

 

[Elmer]

...what one tweak...

For those of you who've made DB batches according both to Dave's recipe and with your own tweak(s)/modification(s), what one tweak would you say improved the end product.

Thanx...

the only tweeks I do are:

make the ABV around 12 to 14%
add less sugar when back sweetening.
add slight oak!

 

[JetJockey]

Elmer,
What's your suggestion for adding medium toast french oak chips to blueberry DB? How much? Do you soak in water for 1 hour before adding? Can I add it to cleared/back sweetened/finished wine or is it too late? Any advice is appreciated!

I'm a noob when it comes to adding oak!

 

[jojabri]

OH SNAP-SICLES! I saw on this forum
http://www.winemakingtalk.com/forum/f68/wine-rack-full-time-bombs-44259/ and got the wild hair to put some Quad-Berry DB in the Sodastream machine to carb it up! OH MY!!! I think I have fallen in love all over again!

As a note tho, be very careful as it bubbles A LOT, it takes a bit to slowly let off the gas before you unscrew to remove the bottle. Also as a warning: USE AT YOUR OWN RISK: As per Sodastream instructions using anything but water will void warranty. Worth it to me as the units themselves can be bought very inexpensively
http://www.winemakingtalk.com/forum/f68/wine-rack-full-time-bombs-44259/