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Bench testing fortified wine before noon probably isn't the best choice 🤣 :d ;)

It may have been you! I'll check those out 😊 As for my white wine Dragon Blood...I make the DB recipe using all grapes instead of other fruits/berries. I've done it with Concord grapes (one of our favorites) and also with any other grapes that I get my hands on. This batch is being made from...

That was my thinking. I want something that will give a very flavor forward and distinctive taste. For example, with the Island Mist kits you can definitely taste, say, the strawberry and watermelon in that particular kit. So I'm shooting for something like that.

I've never made wine with persimmons but I'll ask a couple questions to see if there is any place I would have done something different. 1. Are you making a Dragon Blood variation? 2. Do you do your primary ferment in a bucket? You mentioned a airlock but I wanted to confirm. 2. Do you add...

Hi all! Awhile back someone mentioned using a specific brand of extract for flavoring wine. It may have been @KCCam??? Anyway, I'm making a straight Dragon Blood white wine but want to add some flavor after fermentation either in the form of a syrup or extract. Anyone have a specific brand...

You did an awesome job! I love the artwork (I've used those on my labels as well because if your making Dragon Blood you need dragons 😉) and the font is perfect. I notice you've put the ABV and litres on the front label... I'm going to steal that idea! I'm very impressed 🥰😍🤩

I actually use laundry tubs...not baskets with holes, but the solid tubs. I cut mine down a bit so I can better tell if my wine is clearing but the ones I have can easily hold 6 gallons of wine in the event a carboy should break. I also have a couple almost clear Rubbermaid totes that work...

We live in Eastern Washington so if we get lucky, we can find them in the nearby mountains.

Hello there! I make mostly Dragon Blood fruit wines (along with some Island Mist kits) so your can probably guess that I like sweet, fruity, quick wines 😅 We were able to pick huckleberries this year so I currently have 6 gallons of DB going made with them, along with a quad berry version. Both...

Thanks! I've got some canned blueberry that I've had forever. I'll see if it has an expiration date and then give it a try on a blueberry batch.

Thanks! I'll only have about 2 cups of concentrated syrup when done so 1/4 tsp should be sufficient, do you think?

My huckleberry wine is about done fermenting. I would like to backsweeten partly with a syrup made from more fresh huckleberries. So I'm cooking the berries with sugar and plan to strain it after cooling. My question is whether I need to add a bit of pectic enzyme in order for it to clear...

Probably too late to help, but I made a wine last year with peaches (of course) and then added bottled Peach-White Cranberry juice (because I couldn't find peach frozen concentrate) post-fermentation as part of the backsweetening process. It was a huge hit!

I probably missed this earlier in the thread, but do you add the puree pre-fermentation or post?

Interesting! If it leans more towards a pineapple taste it might be really good. I'm not sure about the tomato. I'll defer to someone who may have tried making it then. I guess if no one replies, you might try a one gallon batch just to experiment.

Like ground up cherries? I guess I'm not clear exactly what you mean 😊

The Huckleberry DB is fermenting nicely and smells divine!!!

Do you add the lime no matter what fruit you are using? The only time I've substituted or used lime is in my lime Skeeter Pee.

Sure! Basic Waterproof Glue * 6 tbsp water * 2 packets unflavored gelatin (1/2 oz.) * 2 tbsp white vinegar * 2 tsp glycerine Bring water to a boil. Remove from heat and stir in gelatin until it is dissolved. Add vinegar and glycerin and stir well. Let the mixture cool slightly and pour into...