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Anyone ever do a spiced batch of DB? I am a little late for Christmas, but I am going to add cloves and cinnamon sticks to the last weeks of this batch. Anyone have any advice on how much of each?

Anybody every use Champagne yeast for Dragon's Blood? It's all the one wine shop had. Haven't used it yet, so was wondering if it is ok. Thanks!

I added a piece of really good chocolate to one bottle - haven't drank it yet. We put some in a glass and tasted it all darned day. YUM! I will probably make the wine cloudy, but I don't know yet. Some put cocoa powder in at the beginning. I really don't know how to do it right.

How are you going to put chocolate in DB?

Thanks all! I have two regular 7 gallon buckets and am thinking of pouring the whole thing in them - they are starting to bubble (it's only been 24 hours and it's cool in the house). I have heat on them now so figure they will explode soon. Any more advice?

Started my first Luva Bella wine bucket tonight... Do I just leave the lid on without clamping it down? Won't it overflow? Help please?

Thanks! My neighbor is cleaning out her freezer and says she has bags and bags of blueberries. Yeah for me!

Where can I find the recipe for the blueberry version?

Wait. What? You have a bottle of DB that's over a year old?

I mixed some green apple Riesling with DB and it was really good! Mixed it in the glass - a cool drink on a nice day - PERFECT!

I'm looking to add chocolate to my black raspberry wine that is already done - just hanging out in a gallon jug. Can I just add dark or semi-sweet according to the posts above and keep racking it/stirring it? How did everybody's wine turn out? I see the above posts are a couple of years old...

Used EC 1118 yeast and 10 pounds of sugar to 6 gallons. Maybe I am not reading my SG right or something... I've made 4 batches and they all started at the same. Maybe it was 1.070. either way, it is still a head case!

I used an online calculator to determine the alcohol content and it said my Dragon's Blood is 25%! Starting SG 1.170, ending SG .990. Could that be right? If so, no wonder I have a headache today!

I am going with apple raspberry. I heard about the orange dropping lees and I think the apple would be more to my taste. I am going to do the fermenting in a bucket...

I've found a recipe for Wurzel's Orange Wine - also called WOW. It is made with 1 ltr orange juice and 1 ltr of white grape juice. I am going to start a 3 gallon batch later this weekend of white grape and apple/raspberry juice. This sounds a lot like the UK version of Dragon's Blood so I...

Same thing happened to me! I racked again, degassed a bunch and let it sit for a week. All was well and I finished up back sweetening today. I don't think it was done fermenting but... Oh well. It still tastes yummy! Good luck!

I'm sorry he's gone too and we'll all miss his input !

THANK YOU! My husband made one of these for me. I racked and degassed again... So now what? Wait a week to see if it clears? If not, do I use Superkleer again? Thanks for everyone's help!

:( I have degassed by hand the past 9 batches of wine with no problems what so ever! I have some muscles now. :) Should I rack it again before degassing again? I do have a drill and plastic coathanger I could use. That's a good idea James!

so what should I do today? should I rack off the lees and try to degas again? Then add more superkleer? Or just wait it out?