Dend78
Junior Member
- Joined
- Aug 1, 2012
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typical dragons blood receipe with a twist
Quad Berry Blend - Raspberry, Blackberry, Blueberry, Strawberry 6lbs
Lemonade concentrate to help reduce acid plus add sugar without adding sugar
Real Lemon Juice - 6-8oz didnt measure exact but far less than normal
Malto Dextrin - 2cups (to make up some extra body)
Pectic Enzyme - 1.5tsp (i ran out )
SG im gonna shoot for 1.100 then run it dry (I ran out of sugar as well )
Tonight I plan to pitch the yeast after adding some surgar to get to 1.1, one thing that may be noticeable is the fact that its cooler now so it may take a bit longer to ferment along with the added sugar, this is my first winter ferment. Will keep this updated.
okay I back sweetend 1gal with clover honey bringing the SG up to 1.020 once dry and i must say its amazing on 1/23/12 and i started this on 11/28/12 so almost 2 months i plan to age some in bottles to see how it turns out after a year if it lasts that long dang gremlins may get it
Quad Berry Blend - Raspberry, Blackberry, Blueberry, Strawberry 6lbs
Lemonade concentrate to help reduce acid plus add sugar without adding sugar
Real Lemon Juice - 6-8oz didnt measure exact but far less than normal
Malto Dextrin - 2cups (to make up some extra body)
Pectic Enzyme - 1.5tsp (i ran out )
SG im gonna shoot for 1.100 then run it dry (I ran out of sugar as well )
Tonight I plan to pitch the yeast after adding some surgar to get to 1.1, one thing that may be noticeable is the fact that its cooler now so it may take a bit longer to ferment along with the added sugar, this is my first winter ferment. Will keep this updated.
okay I back sweetend 1gal with clover honey bringing the SG up to 1.020 once dry and i must say its amazing on 1/23/12 and i started this on 11/28/12 so almost 2 months i plan to age some in bottles to see how it turns out after a year if it lasts that long dang gremlins may get it
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