DangerDave's Dragon Blood Wine

[JSquared]

Did you follow the recipe exactly as written on the original recipe? Also I see the recipe is vague on whether it is 5 gal or 6 gal, which did you go with? I'm gonna get all the stuff and throw it together tomorroe

 

[Jericurl]

It's 6 gallons, and I more or less followed instructions on the original DB recipe.

And of course, you can sub out or skip any of the spices/herbs, etc.
I know licorice root isn't always easy to find, I just used stuff I had around the house that I needed to get rid of.

 

[JSquared]

I'm not really a "spice" girl so I'm going to be buying what I use so I wanted to get the ones that would be the best for the recipe.

 

[Jericurl]

Then I would go with ceylon cinnamon if you can find it, star anise, cloves, and the vanilla bean.

 

[JSquared]

Jericurl, thanks for all the help! I'm going to gather supplies tomorrow to get started!

 

[Jericurl]

Actually, hold on and let me go and get my wine log....I'm not seeing a couple of things in that recipe.

eta: My first Christmas batch I made as above. That was for Christmas 2013.
I made a few changes for this batch, mainly I wanted more fruit and then just used the spices/herbs I had on hand.

Ok, here is what I have written in my brew log for a 10 gallon batch (that actually ended up being 12 gallons).

* 3 bags of the 5 lb mixed frozen fruit (peaches, cantaloupe, strawberry, pineapple)
* 2 lbs cranberry (heat til bursting, then cool and add to must)
* 5 lbs strawberry
* 2 lbs figs
* 1 lb currants
* 4 lbs blueberries
* 3 lbs raspberry
* 2 cups of dried hibiscus flowers
* 1.25 oz dried elderberries
* 1 40 oz container of lemon juice
* 2 cans white grape concentrate
* 2 T tannin
* 8 tsp nutrient
* 4 tsp energizer
* 6 tsp pectic enzyme

I basically decided to clean out my freezer and use all the fruit in it for this one batch. Obviously, this much fruit is not needed and I think this more followed a freezer clean out wine than a true Dragon's Blood.

For spices I added 3 star anise, 1 cinnamon stick, 1 vanilla pod in primary.

I do like this one better than the Christmas DB from 2013, but they were both delicious and definitely drinkable in 2 months time.

 

[JSquared]

Jericurl, thanks for all the help, I decided to go with the original but add the cranberries, star anise and cinnamon from your recipe, I can't find vanilla beans but I'm still looking. I'll try some specialty grocery stores!

 

[JSquared]

Wow! I just started Jericurl's Christmas wine and I'm simmering the figs, cranberries and raisins with the spices and my house smells amazing! It's like Christmas has started early in my house!

 

[wineforfun]

Actually, hold on and let me go and get my wine log....I'm not seeing a couple of things in that recipe.

eta: My first Christmas batch I made as above. That was for Christmas 2013.
I made a few changes for this batch, mainly I wanted more fruit and then just used the spices/herbs I had on hand.

Ok, here is what I have written in my brew log for a 10 gallon batch (that actually ended up being 12 gallons).

* 3 bags of the 5 lb mixed frozen fruit (peaches, cantaloupe, strawberry, pineapple)
* 2 lbs cranberry (heat til bursting, then cool and add to must)
* 5 lbs strawberry
* 2 lbs figs
* 1 lb currants
* 4 lbs blueberries
* 3 lbs raspberry
* 2 cups of dried hibiscus flowers
* 1.25 oz dried elderberries
* 1 40 oz container of lemon juice
* 2 cans white grape concentrate
* 2 T tannin
* 8 tsp nutrient
* 4 tsp energizer
* 6 tsp pectic enzyme

I basically decided to clean out my freezer and use all the fruit in it for this one batch. Obviously, this much fruit is not needed and I think this more followed a freezer clean out wine than a true Dragon's Blood.

For spices I added 3 star anise, 1 cinnamon stick, 1 vanilla pod in primary.

I do like this one better than the Christmas DB from 2013, but they were both delicious and definitely drinkable in 2 months time.

haha
What? Did you round up all the neighbors fruit too?

I may have to give this one, or a variation of your variation, a go. I have some odds and ends fruit in the freezer.
I will say, I REALLY like the 2013 version. The smell of it in the glass in incredible, with the anise, clove, etc. Probably my favorite DB version yet.

 

[Jericurl]

haha
What? Did you round up all the neighbors fruit too?

I know, right?!
I think Manthing was fussing at me about all the fruit in the deep freeze.

I remember wanting to do Dragon's Blood and also wanting to do Ben Hardy's Christmas Tutti Frutti wine. So this is what I ended up doing.

I agree, that 2013 version smells amazing.
I'm definitely going to be starting a batch for Christmas 2016. And I think I'll just keep it simple and do the first recipe. And maybe add a little ginger. er..and maybe change the spices a bit....

 

[mforney12]

Is dragon's blood best at room temperature? or chilled?

 

[JSquared]

Is dragon's blood best at room temperature? or chilled?

I prefer it chilled and I sweeten to a sweet wine. I think it takes on a better flavor chilled!

 

[wineforfun]

Is dragon's blood best at room temperature? or chilled?

I prefer it semi-chilled and semi- sweet(I am not a sweet wine drinker). I believe if it gets too cold it numbs most of the flavors.

It really is up to you and your preferences as we all have our different likes.

 

[Jericurl]

I take mine out of the fridge and let the bottle sit for about 20 minutes, then pour myself a glass.

I don't like it super cold but I don't like it warm either.

Manthing likes his the same way I do or flat out warm.

 

[willie]

Wine as with beer will have more flavor when drank at room temp. But the main squeeze and I do prefer wine chilled because we find it more refreshing.

Will

 

[mforney12]

So the back-sweetening for me comes in a week (just racked from primary to carboy tonight). @wineforfun & others- what amount of sugar (for a 6 gallon batch) is good for a semi-sweet wine?

 

[jumby]

I use 1 cup per gallon. 6 cups for a 6 gallon batch.

 

[wineforfun]

So the back-sweetening for me comes in a week (just racked from primary to carboy tonight). @wineforfun & others- what amount of sugar (for a 6 gallon batch) is good for a semi-sweet wine?

I woud start at 1/2-3/4c per gallon and go from there. Remember, you can always add more, but can't take it out.
It will "sweeten" up some more after a few months in the bottle and more of the fruit flavor will come forward.

 

[Dentman]

I have some DB finishing now but I'm not a big sweet wine drinker. I figure its a long shot, but is there a variation of the DB recipe that is more of a classic red wine style?

 

[Jericurl]

I have some DB finishing now but I'm not a big sweet wine drinker. I figure its a long shot, but is there a variation of the DB recipe that is more of a classic red wine style?

I find that adding elderberries to just about any kind of fruit wine gives it a deeper and more robust taste. You could start by adding 8 oz of dried elderberry and cutting the lemon in half.
Understand that not sweetening it will most definitely add to your aging time.