Yes, you will be fine, I've even adjusted a batch adding tannin after fermentation was complete.
The beauty of the dragon blood recipe is that it is almost "fool proof", and you when you make a few batches, and trust me, you will make more than one batch...lol, you will start to adjust it to your tastes, maybe adding more tannin, or oak (I think medium toast oak spiral give it an amazing taste), or even more, maybe even less sugar or honey when back sweetening.
My mother is staying with us, and she prefers a sweeter wine, so I've just finished a batch that I've made a bit sweeter, life is too short to not think outside of the box every now and then....lol
This is the perfect batch of berry wine to make, it is fairly simple, Dave's recipe is a step by step recipe, very easy to follow, the wine is complete in a very short time frame, and who doesn't like a nice lite berry wine?
Just remember a fer things:
- The wine will become tart when it is fermented, don't be alarmed, it is normal, the yeast will have converted the sugar into alcohol, this is why we back sweeten it.
- When back sweetening, if using honey, it will give the wine more body and a unique flavor, but it will have to age a bit longer.
- I would start by back sweetening to 1.005, or 1.010 and tasting it, it might be better to let it sit for a few days and tasting it again before sweetening much more than that, the taste will improve and the sugars will need a few days to "marry" into the wine.
- Don't be surprised if the wine gets cloudy after back sweetening, it is normal, it will clear up.
- I've made batches as sweet as 1.020, it's really up to you and who you will be sharing it with, if you give it a month or two, you will be pleasantly surprised.
- And last but not least, if you have a way of degassing (I love my All in One), it will help the whole aging time, wines have a more mellow, almost aged character to them when degassed, high levels of CO2 can give wine a tart, or green taste.