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See Dangerous Dave's Dragon Blood in the Recipe threads.

:dbHello LarryAvl ! NC Sandhills here. Welcome to winemakingtalk. Great people and great information. Welcome home.

Wow...would love to get a hold of some yellow raspberries! :HB

Heat gun for me. On low, starting at a distance from the top and working downward. I close the distance as necessary and massage any wrinkles as I go. I haven't had any problems with this except for inpatients. But...good things come to those who wait.

My favorite is blueberry/blackberry in any combination, with toasted white American oak in the primary. Done dry and back sweetened with grape juice concentrate. Tastes awesome. Makes me hiccup though. After a few glasses.:hug

Ooouch!

Racked this BlackBerry over to secondary today @ sg of 0.998. Likely to finish out even lower. Added 2 cans of old orchard concord grape. It is still going strong. The 12 ounce taste test was fantastic. Very dry. Lips sticking to my gums. I added untoasted white oak to the fermentation and it...

Cellar Vader, yes I have. Many times. I used 6 of pounds frozen blackberries, 1 pound Bananas and 1- 14oz can of whole berry cranberry sauce. This is a 5 gallon batch. l

Blackberry Dragon Blood. Started yesterday. SG of 1.095. Can't wait.

There is nothing wrong with that.:h Practice makes perfect. Plus more wine.

Recipe calls for 20 cups of sugar, not 20 lbs. pounds. That is way to much sugar. 2 1/4 cups equals 1 pound.

North Carolina here. Side meat , or some call it streak of lean. Fatback is another. We (I) like mine fried crisp and crunchy. Except when we fry our cabbage or other greens. Then it's just tossed on for seasoning.

Do we have side meat? Bacon maybe... Or ham? Mouth watering now. Possibly some extra biscuits.

Www.willisorchards.com 6-7 ft tree 34.95 plus shipping I'm sure. Says a limited supply and going quick. Looks like a great plum for winemaking.

I added some Torani vanilla syrup (4oz.) to a gallon of blueberry/blackberry DB and it was fantastic.

I hate to admit it but I once used a white knee high cotton sock (new of course) as a fruit bag. Kinda hard to stuff all the fruit into but it worked well. Ruined the sock. Had a hard time explaining that to my wife.

Bradford I use fermentation bags but have never weighted them down. They work fine that way. They will float during fermentation and I squeeze the juice out of them. Maybe someone can say more on weighing them down. Cheese cloth will work as well the pantyhose. Never heard of a nut milk bag...?

Welcome!:db

Welcome!:dg

Yes, it does. And time also. Less floaters, less racking, less waste. And it will clear faster. Straining the must to get the buggers out is a real pain. Just my 2.0 worth. What works best for you is key Beano Joe