Dragon Blood: Triple Berry Skeeter Pee

[ckvchestnut]

I have a quick question about your recipe! I want to start a batch this week. I have the largest bottle I could get at Walmart of realemon juice. It's the large one. It's 945ml which is a hair less than 32oz. The recipe calls for one 48 oz bottle? Is there another size bottle that I can't find? How much would the recipe change if I just used 32oz? Or should I just buy another bottle? Thanks! Excited to try this!

 

[dangerdave]

I know some folks with acid relux have made it with less than 48oz, with good results. I think you'd be fine. If you're concerned, look for a 16oz bottle to add to what you have. It doesn't have to be Realemon. Other brands will work just fine.

Or just go with what you have. It'll work.

 

[ckvchestnut]

Thanks very much! Decisions! I'll figure it out!

 

[ckvchestnut]

Has anyone tried adding Concord grapes to this recipe? If so, how much did you add and how much did it change the flavor profile of this recipe - good or bad? I tried to do a search on this but didn't come up with anything. Thanks!

 

[Tess]

I dont use but half that much and I like it fine

 

[jamesngalveston]

I did try concord grapes, but did not care for it...but when i made a dragon
blood using all concord it was excellent..
i think the mix of grapes and berries is not good....
i think grapes should be just that, grape wine with out any other fruit.
thats just me..maybe others have a different view...

 

[ckvchestnut]

Thanks Tess and James! I'll keep it simple as I could only find the 4 berry blend at Walmart anyways so it won't be 100% true to the original recipe anyway. Well here's to a my life before DB! I'll be starting mine tonight! This should keep us out of our other wines that must age!

 

[jamesngalveston]

sorry to say, you will be making more and more and more...

 

[ckvchestnut]

Haha! I am glad I found this forum and all these awesome recipes! Going to be an adventure for sure!

 

[ckvchestnut]

I was really lucky to get this 10 or 11 gallon fermenting pail yesterday, so I am very excited that my 6 gallon batch of "quad berry" pee has tons of space above my fruit. Can I skip the step of removing the fruit to stir vigorously daily? As long as I stir and squeeze correct? I probably have 18 to 24 inches of extra space... And I modified so I could make a bit extra in case I need top up.

 

[jamesngalveston]

sure, with that much room, i would leave the fruit in, squeeze the heck out of it, and then stir the heck out of it..

 

[ckvchestnut]

Yay!! What target SG are people shooting for after fruit is put in but before fermentation?

 

[jamesngalveston]

a lot of people here try to get there sugar level with fruit up to 1.095.
which will give you about 12% abv.
I shoot for 1.110 for a higher abv.

 

[Elmer]

I bumped a batch up to 14%.
I dont like to waste my time when sitting by the pool drinking!

 

[jamesngalveston]

Elmer I agree with you 100%.At 14%, dragon blood is still pretty smooth.

 

[ckvchestnut]

Thanks guys! I'll increase it today then before pitching my yeast. Good info!

 

[ou8amaus]

HELP! I just finished up a 23 liter batch of tropical DB variant... 4lbs of pineapple, 4lbs of mango, 4 liters of pineapple juice, 2 cups of lime juice, and sugar up to 1.095... Last night I filtered and backsweetened with 4 cups of sugar aaaannnndddd.... nothing. Like kissing your sister. Smells great, but flavor is very weak. In retrospect I should have used a flavored concentrate to sweeten... Any ideas on how can I "save" this batch? I am worried anything I add at this point will end up oversweetening the batch...

 

[wineforfun]

a lot of people here try to get there sugar level with fruit up to 1.095.
which will give you about 12% abv.
I shoot for 1.110 for a higher abv.

The sheet that came with my hydrometer puts 1.095 at 12.7. When I run it dry to .995, I then add an addtional .7. That makes 13.4.
How are you getting only 12 from 1.095?

 

[jamesngalveston]

if you get it to .995 it should be 13% are better depending on the temp of the must.
http://www.davesdreaded.com/homebrew-calculator/

 

[jamesngalveston]

ou8amaus.. pineapple and mango are both light in flavor at the amounts you started with. i would buy a few fresh pineapples, peel and core,
chop up and add with a can of pineapple juice and put on stove on med and cook it down to a syrup, strain and add to the wine.
since you added sugar all ready, you wouldnt want to add more.
except what is natural in the pineapple.
when i make my pineapple blood, i use 14 40oz cans of juice (3 gl batch)
when i make my mango blood i use 40 lbs of mangos for a 3 gallon
and 60 lbs for a 5 gallon