variance on dragon blood

Discussion in 'Skeeter Pee' started by reddportleft, Nov 2, 2013.

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  1. Nov 2, 2013 #1

    reddportleft

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    I am gonna do 12 pounds of fruit and just 48 oz of lemon. I followed the original recipe and it was pretty good. I added a few extra ounces of sugar and it upped the ac to the point of no memory the next day. This variance... any thoughts?
     
  2. Nov 2, 2013 #2

    jamesngalveston

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    well lets see...my variants with out adding the batch size. multiples of said.

    strawberry only
    strawberry/blackberry
    blackberry only
    blackberry/blueberry
    mango/peach
    peach only
    strawberry/mango
    fig
    cantaloupe/strawberry
    pineapple
    pineapple/kiwi
    grape only
    strawberry/bananna
    tropical fruit
    triple fruit with added strawberry
    white peach grape, from welches concentrate.
    and some i forgot.
    go for it, and you can cut your lemon to 1 small bottle if you want.
     
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  3. Nov 2, 2013 #3

    dangerdave

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    Seriously, James has made the most interesting (and numerous) DB variations. I am flattered by his exuberance! Pick a fruit. Throw it in a bag and drop it int the fermeter. Apparently, you can't go wrong. I've got straight raspberries going in my next one.
     
  4. Nov 2, 2013 #4

    LoneTreeFarms

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    Okay James out of all of those variations what's your favorite?
     
  5. Nov 2, 2013 #5

    jamesngalveston

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    my peach blush.
     
  6. Nov 2, 2013 #6

    jamesngalveston

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    chit , better correct that.
    out of variants the peach blush,..i can not get enough, although i made it to hot the first time, about 20 percent.
    I like the original with double fruit also...
    Since finding the dragon blood...every wine i make I call fast track, as db is.
    I even make a blackberry port, as db...and its excellent.
    Far as I am concern,....dave has jack keller beat to hell.
     
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  7. Nov 2, 2013 #7

    Elmer

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    I just racked and sweetened a cosmo (lemon/lime/cranberry/OJ). However the only fresh fruit I used was OJ, and OJ zest.

    On deck next is blueberry/raspberry. Using atleast 3lbs per berry
     
  8. Nov 2, 2013 #8

    jamesngalveston

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    blueberry./raspberry sounds real good.
    send you a recipe in private message.
     
  9. Nov 2, 2013 #9

    dangerdave

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    Now that is a genuine compliment! Thank you, James.
     
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  10. Nov 3, 2013 #10

    reddportleft

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    I found a antioxidant blend of fruit including pomegranate seeds at Target, anyone try this one?
     
  11. Nov 3, 2013 #11

    reddportleft

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    James, btw... variants. Thanks for the spelling correction.
     
  12. Nov 3, 2013 #12

    dangerdave

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    I have not. Give it a go and let us know how it turns out.
     
  13. Nov 6, 2013 #13

    frosti

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    Now I'm curious on the port recipe. Just double fruit but all blackberry...and brandy?
     
  14. Nov 25, 2013 #14

    Fabiola

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    I am starting another batch of dragon blood, but I would like to use pineapple or pineapple and strawberry, my question is, since pineapple is very acidic, do I need to make any adjustments to acid levels, or use a different additive?
     
  15. Nov 25, 2013 #15

    wineforfun

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    Go to Dave's recipe page for dragon blood and look at the Tropical Daze recipe. This uses the tropical blend of pineapple, mango, strawberry. I substituted lime juice for the lemon juice and it turned out really good.
     
  16. Nov 25, 2013 #16

    Fabiola

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    I will check it out, thank you...
     
  17. Nov 25, 2013 #17

    jamesngalveston

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    i second the tropical with lime juice ...i did one like that and it was pretty good, after 4 mos, its excellent
     
  18. Nov 25, 2013 #18

    jamesngalveston

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    started a black cherry port from concentrate today..
    started with premier curvee yeast and an sg of 1.110
    will stop it at 1.050 and add the brandy.
     
  19. Nov 25, 2013 #19

    cintipam

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    Guys, I'd like to try the tropical daze with lime juice. Did you sub the lime juice instead of one of the pineapple or add it in additionally. Pretty sure there had been a recipe correction taking out the lemon juice replacing it with pineapple. Course, I'm a me likee the acid stuff girl, so adding would be fine by me. But which way did you'all do yours that you were happy with?

    Pam in cintii
     
  20. Nov 25, 2013 #20

    olusteebus

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    James, could you explain the taste of the white grape and peach.
     

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