Hey guys,
Sorry I havent posted on here in a long time, figured I'd give you an update. Last Thursday I started my version of Dragon blood wine, using a twist on DangerDaves recipe to make 3 Gallons
take a large pot and fill with:
12 oz of real lemon juice
2 lbs of frozen straw berrys
1 lb of blackberrys
2 lbs of blueberrys
just cover the frozen berrys with water
Heat to a brief boil.
fill bucket up with 1/2 gallon of water then put boiled contents into bucket.
add
1tsp tannin
3 tsp yeast nutrient
3tsp pectic enzyme
top off with water to 3 gallon mark. add sugar to a S.G of 1.08
then stir.
On Friday I added EC-1118 Champagne yeast.
Saturday The SG started to drop to 1.065
Tonight The S.G was 1.030 and I snapped this picture.
When the SG reaches 1.020 I intend to strain through a nylon screen and squeeze the contents. When SG becomes <1.000 I intend to seize the fermentation ..
Ill keep you all posted..
-Brandon
Sorry I havent posted on here in a long time, figured I'd give you an update. Last Thursday I started my version of Dragon blood wine, using a twist on DangerDaves recipe to make 3 Gallons
take a large pot and fill with:
12 oz of real lemon juice
2 lbs of frozen straw berrys
1 lb of blackberrys
2 lbs of blueberrys
just cover the frozen berrys with water
Heat to a brief boil.
fill bucket up with 1/2 gallon of water then put boiled contents into bucket.
add
1tsp tannin
3 tsp yeast nutrient
3tsp pectic enzyme
top off with water to 3 gallon mark. add sugar to a S.G of 1.08
then stir.
On Friday I added EC-1118 Champagne yeast.
Saturday The SG started to drop to 1.065
Tonight The S.G was 1.030 and I snapped this picture.
When the SG reaches 1.020 I intend to strain through a nylon screen and squeeze the contents. When SG becomes <1.000 I intend to seize the fermentation ..
Ill keep you all posted..
-Brandon
