Bottled my first DB today, and it's beautiful! Thank you to everyone who help me over the last few weeks.
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30 Bottles and half a jug.
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...and half a glass
Cheers!
I'm on my 5th day of DB in the primary. Currently at 1.034 sg. Am I right on track? Wife and I chose not to put the lemon juice in the recipe. Should I add anything to replace the acid of the lemon juice?
Thanks
Congrats and enjoy MrsJones. I remember my first DB batch when we bottled it. I was amazed I could even do such a thing.
Will
This is just another variation of the most famous Danger Daves Dragon Blood. I hope it comes out well, but as always, I'm sure it will. It is for 6 gallons.
This recipe contains:
4 lbs. frozen quadberry mix (strawberrys, blueberrys, red raspberrys and blackberrys)
1.5 lbs. fresh cranberrys, frozen then thawed.
32 oz. Welches concord grape jelly
1 big banana, frozen then thawed, sliced thin.
8 oz. red raisins
32 oz. lemon juice concentrate
Invert sugar to SG of 1.110 (my taste)
Other than the fruit ingredients, I followed the standard Dragon Blood recipe as far as the chemical additions go with the exception of an extra 1/2 tsp peptic enzyme because of the jelly. The jelly seems to add alot more flavor to the DB. I get it when its on sale at the Dollar General @ $2.00 a quart.
Just thought I'd share and I will update in a day or two on the progress of this ferminte.
I just pitched my yeast a few minites before tacking this pic. It looks good and has a great taste. We'll see what happens, yup!!
Beano Joe
... he's calling it Holy Jones
I'm on my 5th day of DB in the primary. Currently at 1.034 sg. Am I right on track? Wife and I chose not to put the lemon juice in the recipe. Should I add anything to replace the acid of the lemon juice?
Thanks
Willie, That is a 6-1/2 gallon bucket that I got for free. It once contained rock salt. HDPE 2 with a rubber gasket sealed lid. Great find!!
Jelly...full of flavor, full of sugar, or actually fructose and dextrose and I think lactose. And cheap if you get it on sale. You can make wines out of just jellys, jams, or preserves if you want. I have made a spiced apple wine using apple butter once. Was great. I have lately been adding a quart of grape jelly to most of my fruit wines just for the flavor and the body it adds. To me, it gives a better mouth feel to my wines. Whole Berry Cranberry sause is a great one to use also. For flavor or as a base. Anything with fruit in it needs to be put in a strainer bag. Preserves, jams, whole berry cranberry, etc.
I just use my imagination, so many things in the pantry.
Beano Joe
I've bottled 12 gallons of original
6 cherry lime
6 blackberry
6 strawberry
And have 12 more of original in production
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