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Decatur, Illinois here. Now just need Champaign-Urbana.

Well, this is a Dragon's Blood recipe, so I won't be waiting months and months for clearing/racking...... I bottled this as is. Looks fine so far. No big deal if some additional sediment "materializes", but don't expect any that would really amount to anything. The wine will be gone long before...

Anyone have a favorite Gewurztraminer kit? Love a good Gewurztraminer, but some Gewurztraminer's have the flavor I like. Others have a different slightly off or different flavor. Hard to describe the difference.

Bottled my strawberry wine today. Turned out great. Used the original Dragon's Blood recipe, except used 6 lbs of strawberries for 3 gallons and went a little lighter on the lemon juice (20 oz). Back sweetened with two and a half cups of sugar.

I'm doing the Wine Expert Eclipse Shiraz (Barossa Valley, Australia) right now. It's clearing right now. Looking good.

Well, I learned something today. I have a 3 gallon batch of all strawberry Dragon's Blood. When I added the sugar, I decided to add a little red food coloring to give it better color, since it was the typical pale orange-pink color of strawberry wine. Looked great. Then a week later I filtered...

Thanks for the info. I wondered if Bentonite might remove things not visible. That's good to know.

Well, I got to thinking and doing bentonite or any other clearing agent wouldn't work since there is no sediment or cloudiness in the wine at this point. I'd have to wait anyway. Thanks for the replies.

Thanks. I wondered if there were already tannins. I'll wait then.

The instructions I have leave a bit to be desired. I assumed you started in a primary fermenter bucket, but there is a point where they are clearing/stabilizing but haven't racked to a carboy yet. So it makes more sense now. They started in a carboy.

I got the idea that adding the gallon later was to extend the fermentation time and develop more complex flavor.

I joined this forum recently and I'm on my 2nd batch of Dragons Blood wine. That's actually how I found this forum, by searching for more great recipes like Dragon's Blood. Anyway, I've been reading the threads and found some discussion about Dragon's Blood wine developing sediment after it was...

I'm getting ready to start a new kit (6 gallon). WineXpert Eclipse Shiraz, Barbarossa Valley, Australia. I'm thinking about deviating from the instructions a little. I came across an article named "Extended Instructions for Making Wine From Kits". These instructions take a 28 day kit and stretch...

I was saying that it probably didn't matter if he re-hydrated the yeast using a cup of water, per the recipe, or with 2 oz of water per the yeast packet directions.

I'd follow the yeast packet directions, but it probably wouldn't really make any difference.

Hello everyone. I'm new to the forum, but I'm already into my second 3 gallon batch of Dragon's Blood Wine - and planning a 3rd. For my third I'm planning all strawberry fruit. Instead of 1 lb of frozen fruit per gallon, I was thinking I should do more - at least 4 lbs for a 3 gallon batch. Or...