DangerDave's Dragon Blood Wine

[Winenoob66]

I done a 5 gal batch but kept fruit and lemon at same lvls, my starting sg was 1.090 before adding fruit, all I taste in mine is lemon. I used 3 1/2 cups sugar to backsweeten and it is still extremely tart. sad thing is I done bottled it. So I guess I need to open them all back up and put it back in the primary and add more sugar .

 

[ckvchestnut]

Like you I had to do the quad berry from Wal-Mart... until I found the triple berry at Costco! Quad is nice, in some ways closer to a light berry rose, but the triple packs a lot more color and berry flavor. The original recipe triple berry is the best in my opinion.

Really? I'll have a look next time I go to Costco. The only difference between the two is that the quad berry has strawberries. In what way do you think that the triple berry has more flavor and colour? Mine always comes out ruby red like in the bottle I posted last night. I wonder of the colours are really that different? I think I'll have to try it myself to see what you're talking about. Thanks for the feedback on the comparison!

 

[ckvchestnut]

Filtered and back sweetened my batch of this triple berry today. Letting it age in the carboys I added some oak cubes to the one gallon carboy letting it set a few weeks see if there is any difference

Nice! What kind of oak? Does anyone know how long oak powder is potent for? How long until it doesn't release anymore flavour? I have some that was in my primary in pantyhose and I was thinking of transferring it to my secondary on my tropical stuff.

 

[wildvines]

Just out hit water in a bucket and place primary into that bucket and covered it with towels.

 

[wildvines]

Just out hit water in a bucket and place primary into that bucket and covered it with towels.

 

[wildvines]

Ment just put hot water

 

[Johngottshall]

Nice! What kind of oak? Does anyone know how long oak powder is potent for? How long until it doesn't release anymore flavour? I have some that was in my primary in pantyhose and I was thinking of transferring it to my secondary on my tropical stuff.

Medium toast oak Hungarian. These are cubes and the package says to leave them in 20-30 days

 

[wildvines]

Wildvines how hot was the water that you rehydrate the yeast in. If it was to hot then you cooked the yeast, you just want to use luke warm water like you would use to warm a babies milk in. And did it start to foam when you rehydrated it?

I really can't say it wasn't hot enough to burn my finger when placed in it. I only have the stick on temp maybe I guess I burnt them. Should I pitch another tune after u give it 24 more hours of sitting without change?

 

[ckvchestnut]

Ya I have the cubes... And knew about the time on those and I think they're actually good for up to 6 weeks or so it depends on how oaky you want it. Just wasn't sure about the oak chips or powder since it seems like they would release flavour and expire more quickly.

 

[wildvines]

If I burnt the yeast should I add another packet? Or wait another day

 

[ckvchestnut]

If I burnt the yeast should I add another packet? Or wait another day

If you did burn the yeast you could go ahead and put more in right away. But my yeast pkg says the water can be 110 degrees F... so are you sure that you burned it? did it foam up at all prior to you putting it in the must?

 

[bkisel]

Btw I found the post on the milk complete with instructions and pics. Post #27 by jswordy on the "labels that peel off easily" thread!

Thanks. Got it.

 

[wildvines]

If you did burn the yeast you could go ahead and put more in right away. But my yeast pkg says the water can be 110 degrees F... so are you sure that you burned it? did it foam up at all prior to you putting it in the must?

I can barely remember lol but it did have a top layer of foam. Just weird. I decided to stir it up and close the lid and put an air lock to see if a build up of c02 is present. After I closed the lid there was no pressure. Now when I touch the to of the lid a barley press down on it the airlock bubbles. So could that be a sign at all?

 

[knockabout]

hmmm, sounds to me like you might have to repitch your yeast. I start my yeast in a little cup of warm -not hot water and add 1 tsp of sugar, mix then wait about 15-20 min. if it's foaming I throw it all in and mix it up! my thoughts are if you are not sure, you probably need to add another packet of yeast. IMHO...
Good luck!

 

[wildvines]

hmmm, sounds to me like you might have to repitch your yeast. I start my yeast in a little cup of warm -not hot water and add 1 tsp of sugar, mix then wait about 15-20 min. if it's foaming I throw it all in and mix it up! my thoughts are if you are not sure, you probably need to add another packet of yeast. IMHO...

Good luck!

Thanks. I will prob do that. Would it work if I put a cup of warm water mix it with bit of the must?

 

[Winenoob66]

I really can't say it wasn't hot enough to burn my finger when placed in it. I only have the stick on temp maybe I guess I burnt them. Should I pitch another tune after u give it 24 more hours of sitting without change?

no give it 24 hrs if it didn't burn your finger then you should be ok.

When I rehydrate I add about a cup of luke warm water, a couple of tsp of sugar to a small glass that has been cleaned and sanitized, stir it to disolve the sugar and then add the yeast give it bout 10 or 15 minutes till you see the foam starting good. That tells you the yeasties are active then I pitch it in the primary

 

[wildvines]

no give it 24 hrs if it didn't burn your finger then you should be ok.



When I rehydrate I add about a cup of luke warm water, a couple of tsp of sugar to a small glass that has been cleaned and sanitized, stir it to disolve the sugar and then add the yeast give it bout 10 or 15 minutes till you see the foam starting good. That tells you the yeasties are active then I pitch it in the primary

I just looked again and after I putting hot water in an empty bucket and placing the primary in that bucket and covered it with towels we finally have bubbles in the air lock. So I'm guessing I'm good and it started. I only placed the air lock and closed the lid to verify if it is.

So I think I don't have to re pitch the yeast. I will use your method for my next batch.

 

[Winenoob66]

your good to go now if ya got bubbles

 

[wildvines]

your good to go now if ya got bubbles

Now I'm excited lol

 

[ckvchestnut]

good luck with your ferment!