Dragon Blood: Triple Berry Skeeter Pee

Discussion in 'Recipes' started by dangerdave, Aug 18, 2012.

Help Support Winemaking Talk by donating using the link above.
  1. dangerdave

    dangerdave Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,676
    Likes Received:
    760
    I think I have neglected to add the Dragon Blood Recipe the recipe section, so here it is. PM me if you have any questions.


    [​IMG]

    Here's the newest version (v3.0): Please read recipe completely before beginning!


    "DRAGON BLOOD"
    *Silver Award winner at the 39th Annual Cellarmasters Amateur Winemaking Competition*

    FROM DANGERDAVE'S EASY PEESY (SKEETER PEE) RECIPE

    Ingredients: For a six gallon batch:

    Step 1: To a cleaned and sanitized seven gallon primary, add---in this order:
    1 bottle (48 oz) 100% Lemon Juice (ReaLemon in the green bottle): if you want to recude the acid level use less.
    Water to about five gallons
    20 cups of white granulated sugar (you will be looking for a SG of around 1.075 after filling to 6 gallons below*): use more/less sugar for high/lower desired final ABV. Stir sugar until completely desolved.
    1 tsp. tannin (stir)
    3 tsp. yeast nutrient (stir)
    1 tsp. yeast energizer (stir)
    3 tsp. pectic enzyme (stir)
    Top water to six (6) gallons* and stir well
    Test SG (looking for a SG around 1.075) Note: The natural sugars from the fruit will slightly increase the final ABV, so be careful how high you drive up the SG at this point!
    6 lbs. of Triple Berry Blend (raspberry/blackberry/blueberry--available in most grocery store freezer sections), frozen then thawed, in a nylon fine mesh bag (tied shut), placed in primary (add any extra juice from the fruit as well): Give the bag a couple of squeezes to work in pectic enzyme. May also toss fruit directly into primary, but this makes for a "messier" fermentation and subsequently will require more clearing time and racking.
    Cover primary
    Place brew belt: Keep temp in 70F-80F range.
    Let sit undisturbed for 12-24 hours...

    Step 2: To the primary fermenter, add:
    1 packet of EC-1118 Yeast (starter, per yeast directions): Sprinkle yeast into one cup of warm water (100F), let sit for 15 minutes (no longer), stir and add to primary. Other yeast strains may also work well.
    Stir Primary Vigorously!

    Step 3: Each day, do the following, in this order:
    Check temp
    Check specific gravity
    Squeeze juices from fruit pack into fermenter---remove friut pack: Temporarily place in sanitized bucket.
    Stir primary vigorously: To introduce oxygen into must.
    Replace fruit pack
    Cover primary

    Step 4: When specific gravity (SG) reaches <1.000, do the following:
    Squeeze juices from fruit pack into fermenter---remove fruit pack: Discard fruit.
    Note: Some wine makers suggest three consecutive days with SG below 1.000 to insure the wine is finished fermenting. I encourage this if you are not in a hurry to finish your batch. In addition, leaving the wine undisturbed (don't stir) for this time, will allow the sediment to settle out and facilitate more rapid clearing.
    Rack the wine to cleaned and sanitized six gallon carboy, leaving the gross lees (the stuff in the bottom) undisturbed.
    Add 1/4 tsp. Potassium Metabisulfite (stir)
    Add 3 tsp. Potassium Sorbate (stir)
    Degas very thoroughly: I cannot emphasize this enough!
    Add Sparkolloid* (or other cleaing agent): *1 tbs in one cup of water simmered for about 5-10 minutes. Add hot mixture to carboy.
    Allow to clear undistrubed for no less than 1 week

    Step 5: When wine is clear:
    Carefully rack off of lees into cleaned & sanitized six gallon carboy
    Add 4-5 cups of white granulated sugar (stir until sugar is completely disolved). This will give a SG of around 1.010: Add more or less sugar to taste. Remember! The sugars will blend with the berry flavors over time, and the sweetness will come forward. Do not over-sweeten!
    Allow wine to clear free of all sediment: This may or may not require more racking over the next few weeks.

    Step 6: When wine is completely clear:
    Filter if desired
    Bottle in clear bottles (because it's beautiful)
    Note: Never bottle cloudy wine! NEVER!
     
    Last edited: Jan 24, 2013
  2. vernsgal

    vernsgal Just me Supporting Member

    Joined:
    Oct 24, 2012
    Messages:
    2,110
    Likes Received:
    1,209
    This sounds like a good quick wine. Being one who loves med-heavy bodied,dry wine though ,how would this fair? If it is light bodied , how much sugar would you recommend to keep it dry?
     
  3. WVMountaineerJack

    WVMountaineerJack Senior Member

    Joined:
    Sep 5, 2010
    Messages:
    1,361
    Likes Received:
    231
    DD, you put your corks in upside down! Get a book. Cracked
     
  4. Dend78

    Dend78 Junior Member

    Joined:
    Aug 1, 2012
    Messages:
    779
    Likes Received:
    47
    :) i think you are looking at the wrong part of the pic CC :p
     
    scott312 likes this.
  5. dangerdave

    dangerdave Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,676
    Likes Received:
    760
    Well, versgal, that's kinda like asking how to make your bicycle ride like a Harley. LOL! This recipe is designed to be a light fruity easy-drinker.

    However, any recipe can be modified. Add extra sugar in the primary for more finishing ABV. Someone suggested using honey and making it into a Dragon Mead. Toss in a bag of raisins for body. Don't back sweeten if you like it dry. It's really not bad dry. My wife (whom is my biggest fan abd consumer) likes her wines sweet, so that's how I make it.

    Experimentation is encouraged! :dg
     
  6. UBB

    UBB Senior Member

    Joined:
    Nov 20, 2011
    Messages:
    669
    Likes Received:
    62
    This is JMO but this wine isn't drinkable dry. Between the bite of the lemon and no residual sugar I didn't enjoy it at all, but different strokes for different folks.
     
  7. vernsgal

    vernsgal Just me Supporting Member

    Joined:
    Oct 24, 2012
    Messages:
    2,110
    Likes Received:
    1,209
    Lol, that was a newbie mistake. New to the site and never saw the post for "skeeter pee". Understanding now- I don't believe I will make it dry, will certainly add it to my "to do list"
     
  8. Dend78

    Dend78 Junior Member

    Joined:
    Aug 1, 2012
    Messages:
    779
    Likes Received:
    47
    its worth it when you get a mixture you like :r
     
  9. dangerdave

    dangerdave Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,676
    Likes Received:
    760
    Correction. The Dragonette (without the lemon juice) was not bad dry.
     
  10. WineMonkey

    WineMonkey Junior

    Joined:
    Sep 3, 2012
    Messages:
    21
    Likes Received:
    6
    Am I reading this right? I don't add any k-meta at the start of my fermentation? And I don't have any yeast energizer... Will I be ok without, or should I hold off on starting this batch until I get some?
     
  11. dralarms

    dralarms Overboard as usual Staff Member Super Moderator

    Joined:
    Jul 15, 2012
    Messages:
    3,135
    Likes Received:
    1,049
    Is there a top and bottom to corks?:slp
     
    cohenhouse77 likes this.
  12. dangerdave

    dangerdave Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,676
    Likes Received:
    760
    No sulphite in the primary, correct. The high acid content of the lemon juice will adequately protect the must. That is another reason for the energizer. I'm not sure if it will get going without it. It's up to you. Try it or wait until you get some.
     
  13. dangerdave

    dangerdave Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,676
    Likes Received:
    760
    CC is just messing with me. ;)
     
  14. dralarms

    dralarms Overboard as usual Staff Member Super Moderator

    Joined:
    Jul 15, 2012
    Messages:
    3,135
    Likes Received:
    1,049
    OK, had me worried.
     
  15. WineMonkey

    WineMonkey Junior

    Joined:
    Sep 3, 2012
    Messages:
    21
    Likes Received:
    6
    Thanks! ... I went ahead and pitched the yeast without the energizer, more out of curiosity than laziness... but a little bit out of laziness too. I may be back asking for more help if nothing happens within the next day or two. ;)
     
  16. WineMonkey

    WineMonkey Junior

    Joined:
    Sep 3, 2012
    Messages:
    21
    Likes Received:
    6
    Day number 3 and it's bubbling along nicely, no energizer added... Here's hoping it doesn't stall out halfway through.
     
    dangerdave likes this.
  17. DirtyDawg10

    DirtyDawg10 Senior Member

    Joined:
    Feb 20, 2012
    Messages:
    863
    Likes Received:
    100
    Good luck with it!
     
  18. dangerdave

    dangerdave Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,676
    Likes Received:
    760
    Awesome! I am down to using just one tsp of energizer with 3 tsp of nutrient. Glad it got going. Good luck!
     
  19. cheesehead

    cheesehead Member

    Joined:
    Aug 24, 2011
    Messages:
    71
    Likes Received:
    5
    Dave, i have started the dragon blood skeeter pee on 0ct 25 and i am into clearing now for 6 days. my question is exactly how long did you clear you batch b4 bottling? Mine looks like it did on day 1 of clearing, seems to have stopped. i used Super Kleer, does that matter, wine store guy said it was a better product and would hasten the process but he has never cleared a batch as quick as you did and recommends atleast 1 month clearing . i read and re-read you articles on this so i thought i would give it a shot. looks like i'm not as lucky as you got. have you done anymore batches that quick? and if it appears my clearing has ceased is there anything i can do to kick start it again, thanx for any input, Loddie aka Cheesehead
     
  20. dangerdave

    dangerdave Chief Bottlewasher

    Joined:
    Jul 13, 2011
    Messages:
    2,676
    Likes Received:
    760
    Loddie!

    I always use sparkolloid---if you haven't noticed. I leave mine to clear for a week. Usually, it is nice and clear by then. The sparkolloid works very quickly on well degassed wine. The 15 day batch was a test, and the fastest batch I have ever done. Now, I leave it a little longer, just to be sure there is no sediment left.

    I haven't tried Super Kleer, so I can not advise you on that. If it says it will take a month, then it will probably take that long. If the wine is not degassed thoroughly, that can delay clearing. Anything else you do besides wait will stir the sediment up again.

    If I were you, I'd give the Super Kleer it's prescribed time to work, and not give up on it until then. Get some sparkolloid (it's cheap!) and try it on your next batch. That stuff works great on fruit wines!

    Dave
     

Share This Page