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. 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!