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Yes. What Jumby said. IMO, the flavor does not improve past the six month point. In fact, I prefer drinking it right away. No aging at all. I like mine nice and tart so that works for me. I make mine 18 gallons at a time so it lasts a few months. But you do you. Some like it dry, some sweet...

Yes, Fencepost, that sounds like a great plan!

Great advice, winemakers! You are all awesome!

I order my American untoasted oak powder on line. We don’t have wine supply stores in our area.

I use oak in mine all the time, now, because I love what it does to my DB. I use untoasted oak powder, one third cup per six gallon batch—in the primary. Makes it taste like it just came out of a fresh barrel.

I think your plan sounds perfect. Blackberry wine is one of my favorites.

I use a 32 gallon food grade Brute trash can. I make 18 gallons at a time (saves time) by simply tripling everything except the yeast—only needs one packet. Given the rate at which this stuff is consumed around here, it just makes sense!

Thank you for trying the recipe. Share the love!

If it’s still fermenting, don’t bother it. I usually leave mine in the primary for 7-10 days even if it appears to stop fermenting. The only way you can tell for sure it’s finished in primary is to check the SG. Otherwise, your just guessing. Degassing will do no good if it’s not finished. It...

I hadn’t heard that but it does make sense. It was always my opinion that the acid in the juice helps with the extraction of color and flavor from the skins. But if you’re not relying on that then it could certainly be added for flavoring.

THIS is why I shared the recipe. You all make my day, every day. You are more than welcome! Everyone enjoy!

I love watching this thread! Great work people!

Even after clearing, I run mine through a simple gravity filter to prevent sediment in the bottles.

Great responses, people! I have noting to add to the above.

The K1 yeast works well. It will smooth out some of the tartness. I like mine nice and tart, so I stick with trusty EC-1118.

Racking it will get rid of extra meta, but if it’s bottled it would have to be unbottled. ‍♂️

I strove from the start to make the DB recipe a “no-brainer”, with detailed descriptions of what to do at each step. It is a confidence builder for new wine makers because—if you stick to the script—it is virtually fool-proof. You get a good cheap wine quickly, and with a hearty huzzah! for...

One of the first rules I learned in wine making, and I often repeat: Pectin haze is the number one cause of cloudy wine. The great thing is that pectic enzyme will not effect your wine. If you have to dose it again, you can do so with confidence. While we’re on the wine clearing subject, let me...

The blueberries are the driver for the color. I’ve made blueberry only versions (I call it “Jet Blue”) that are virtually the same color as the triple berry batches. Leaving the the skins in there until it reaches 1.000 makes all the difference in color and flavor. Trust me. I’ve made hundreds...

You’ve already gotten done great answers from the DB fan club here at WMT. Welcome, and good luck on your first batch. Hopefully many more will follow. As for the Dragon Port...that’s a secret I carry. I’ve got some of the original batch stashed away under my stairs. It’s several years old now...