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Well…I guess I am not limited but I do like the 3 gallon carboy better. A 3 gallon batch just seems better to me. I have 2 fermenters and both are 6 gallons. I don’t have a bigger one.

I have been thinking about making a Shiraz wine kit. There seems to be a few different ones out there. I like dark fruits and chocolate. I am wanting a kit that goes well with red meat. I think the Shiraz kit maybe a good one but would like to hear what others think. Also I really don't want to...

I would warm it up To about 80* Did you check the PH before you pitched the yeast. I believe if you start getting under like 3.0 PH you will have a hard time getting it to start. @valbruz

Well heres what I have done. 4# of peaches 1# of bananas 46 oz of pineapple juice I followed Daves recipe exactly except for the lemon juice. I used 46oz of pineapple juice instead. After mixing real good the SG was at 1.086. PH was at 3.98. I thought the PH was on the high side so I added...

@winemaker81 …….So if i understand what you are saying, taste the musk to see if i need to add lemon juice or not? If it has good peach flavor but it is insipid probably so. Will adding Lemon juice on the secondary fermentation hurt anything if it is tasting flat at that point.

81…….Can you give a little more info?

Thanks 81……I was thinking I was using a 7.9 gallon bucket, but now I am sure it was 6.5 gallon. I may have screw this kit up, but I have learned a valuable lesson. Measure twice and cut once! Or so to say

I am wanting to make dragon blood from peaches. Do I use Dave’s recipe and delete triple berries and add peaches? I was wondering about the addition of the lemon juice. Would I still add that? I have read the complete thread and remember some peach related stuff but I can’t find a Dragon Blood...

Oh by the way. My porch is my wine room. The only place I have. I keep my wine shielded from the light with black garbage bags and it‘s cool out there.

I do understand the top up, but it is my understanding keeping it under vacuum accomplishes the same thing. I am using the head space eliminator put out by All In One wine pumps, though I just got back from the store and bought a big bottle on Moscato I will top it off with now. You maybe right...

Yes i used the clearing agents. The SG .998

I am just about ready to bottle my first dragon blood. I have to say this is the best wine I have ever made. Not that I have made a lot of wine, but thus far this is by far the best I have made. Thank You Dave for sharing the recipe!

I started make my FWK on 3/29/23. I follow the direction, at least so I thought I did. I just realized that I shorted the water by about 1/2 of a gallon but am not sure exactly how much. The 7.9 gallon bucket I used seem to be off after the 5 gallon mark. Here are the stats as of 3/30/23 as I...

5411 + 6 = 5417

Thanks 81….I just backsweeten 6 gallons of skeeter pee with 4 cups of sugar to 2 cups of water 2/1. It came out so much better than my first batch. The first batch was good but this batch is so much better. It stayed in that carboy for 6 months while I was in Arizona. Have to bottle it soon. I...

I have 6 gallons of SP waiting to be bottled. It has been sulfited and back sweetened. The question I have is can I turn my six gallons of SP into Dragon Blood at this point? What would happen if I would stuff in a bag of 3 berry fruit mix? Would it need to be fermented again? The only reason...

Thank you Vinny!!

Thank you. That would open up a lot of different wines to me. Maybe I could buy a couple of different brands of red wines from the store and add sugar to see what I might like. Or would it work like that?

For some reason that never accrued To me, but I have been reading about Dave’s Dragon Blood. I might give that a try because of all the reviews on it. Maybe just try a 1 gallon batch. I guess just divide everything by six.