dangerdave
Chief Bottlewasher
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- Jul 13, 2011
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Ok, I'm experimenting with this as a port. If it works out right, I'll post it to the recipe section.
Here's what I'm doing to try and make a port style wine using a modified form of the Dragon Blood Recipe. I wanted to keep as true to the DB recipe as possible, while producing a full-bodied, heavily oak, tannin loaded, fruitful, sweet desert wine. So, here we go!
Date: 12/18/2013
DangerDave's Dragon Port : Ingredients for primary for thee gallons:
Hope I'm doing this right! Any questions or concerns?
Here's what I'm doing to try and make a port style wine using a modified form of the Dragon Blood Recipe. I wanted to keep as true to the DB recipe as possible, while producing a full-bodied, heavily oak, tannin loaded, fruitful, sweet desert wine. So, here we go!
Date: 12/18/2013
DangerDave's Dragon Port : Ingredients for primary for thee gallons:
- 18 lbs of Wyman's Frozen Triple Berry Blend (blackberry/raspberry/blueberry); kept frozen, then microwaved until warm, placed in three bags, juice and all added to primary
- Two large bananas (including peel) sliced and placed in a bag
- 20 oz of red raisins, pulsed in blender along with lemon juice (below), placed in mesh bag
- 8 oz (one cup) of Realemon Juice, added to raisins in blender
- 1 tsp bentonite
- 2 tsp yeast nutrient
- 1/2 tsp yeast energizer
- 2 tsp pectic enzyme
- 1/2 cup untoasted powdered oak
- 4 lbs (8 cups) of sugar
- Water up to three gallons; I only had to add about 1/2 gallon
- SG = 1.130
Hope I'm doing this right! Any questions or concerns?