Dragonette

[dangerdave]

I finally got into the lab to check the Dragonette. I have to say, from the first taste, I was very disappointed. Naturally, it lacks body---since I was not shooting for a full-bodied wine. Without the lemon juice, it lacks the customary 'zing' I have come to expect from the Dragon Blood. I also might have expected this, but it simply lacks everything. The flavor was flat. In an attempt to bring it something of substance, I added the same amount of sugar I usually stir into the Dragon Blood. If that doesn't do it, I'll resort to a blend with a straight lemon skeeter pee or add some natural lemon flavoring...with hope.

Final note: I will not be making this recipe again. I'm going back to the Dragon Blood. Why change what works?

 

[grapeman]

Sorry if it is seen as redundant criticism. I just couldn't believe you really meant 1.25 tsp and not 0.25.
And you can find a heck of a lot less sulfite in my Commercial wine. I have not made kits in a few years, only commercial wine from grapes, but when I did there was nowhere near that much sulfite in any of them.

1.25 teaspoons convert to approximately 160 ppm free S02 assuming the wine had 0 ppm already. 0.25 teaspoons reults in approximately 40 ppm in a red wine with a pH of 3.25.

 

[dangerdave]

Allow me to humbly ask your forgiveness, grapeman. And you too, crackedcork. After reading through my notes, I discovered that somewhere along the line, I made a clerical error, and wrote down 1/4 tsp per gallon for 5-6 gallons instead of 1/4 tsp per 5-6 gallons.

That's what I get for being cocky, huh. It seems I have been doing this for a while. I will correct my errors, adjust my addition, and likely make better wines. Thank you for pointing this out. I appreciate it very much. I have adjusted what I said I put in the recipe above so no one will make the same mistake. Now I have to check my other recipes. What have I done?

Now, pardon me while I go lick my wounded pride.

 

[Scott]

Looked like a good batch, maybe some raisins or naners for added body would help.

 

[dangerdave]

Good ideas there, Scott. With only two pounds of fruit per gallon, I should have expected a bland blush. There must be something to the lemon juice (or the acid there from) that helps extract flavor from the skins/pulp of the fruit. The Dragon Blood recipe uses only one pound of fruit per gallon, and it always comes out very fruity---as those who have made it can witness.

Very interesting indeed.

 

[WVMountaineerJack]

DD, the good folks on this list like to encourage you newbies and give gently pushes in the direction of making better wines (not necessarily conventional), everyone has made errors in measuring stuff they put in their wine, at least you have notes from the beginning, thats a good step towards learning from mistakes, I know because all my mistakes are included in my notebook! I did enjoy your reasons for adding way too much, thought I would let you think it over for a while before nudging again I give high marks for positive attitude, at least until something gets blown up! CC

 

[grapeman]

No foregiveness needed DangerDave. I just wanted you to know what you were doing might be in error accidentally. Figures have a way of getting mixed up from time to time and we are pretty much all guilty of it from time to time.

 

[dangerdave]

Thanks guys. I appreciate you keeping an eye on me!

 

[dangerdave]

Ok, even after backsweetening with some sugar, the Dragonette is still lacking in overall fruit flavor. After fretting about this to my wife while I was mixing up another batch of Dragon Blood the other day---I had dark fruity juice all over my hands at the time (that stuff smells soooo good!)---she pointed at my red hands and said, "Why don't you add some of that juice?"

I licked off one of my fingers and replied, "I love you!" She stepped away as I tried to hug her.

I thought, duh! So, tomorrow, I'm getting me another bag of the Wyman's triple berry blend. I'm going to squeeze all the juice out of the fruit and add it to my carboy of lame blush fruit wine. That should certainly beef up the flavor.

And suddenly, I've got a good feeling about this one again. This might just work! Any thoughts from you all?

 

[Deezil]

And suddenly, I've got a good feeling about this one again. This might just work! Any thoughts from you all?

Cant turn out any worse than my blackberry batch

Have you considered a dragonette recipe with honey instead of sugar? Honey might being some body/mouthfeel to a recipe that seems to lack... Just an idea, dunno if its worth a try... Longer age with honey and such..

 

[dangerdave]

I have considered that, Manley. I certainly plan on giving it a try, if I can find a bulk source of honey. I have yet to try a mead.

 

[barryjo]

And suddenly, I've got a good feeling about this one again. This might just work! Any thoughts from you all?[/QUOTE]

Yup! Women are like that.
I guess my suggestion would be to use a 3# bag and simmer it down. Add a cup or so of sugar (deducting it fromthe total if necessary) and then squeeze it for the juice.
The sugar seems to extract more of the flavor.
I do this when making cranberry wine and it definitely "ups" the color and flavor.

 

[dangerdave]

Thanks, barry. I'll keep that in mind for future batches---if this one turns out good. I had already backsweetened with sugar, so I was reluctant to add more. What I ended up doing was just mashing the 3# bag of fruit through a strainer, pouring the resulted fruity sludge into a fine mesh bag and squeezing out all of the juice. I was able to extract almost exactly one liquid quart of dark, aromatic, beautiful juice. I then removed one quart from my now clear Dragonette Wine and stirred in the juice along with 2tsp of pectic enzyme so it wouldn't cloud back up on me. I'll give it a week to sit and then taste.

I love experimenting! We shall see!

 

[barryjo]

I bottled my Dragonette yesterday. 11% abv and a great color. Tastes good too! Since I had not yet used my Vinbrite filter, I tried it out here. Made the wine really clear.
I need to know if the juice with the enzyme kept it clear.
I am always leary of putting additives in after it clears. Most of my wines clear well but don't like to screw them up.
Hint to anyone making chokecherry wine. When you think it has cleared, rack it and let sit another 2-3 months. If you don't, Any solids will collect on the bottle and look nasty.
Might even add a bit of Sparkoloid .

 

[dangerdave]

I'm glad your tuned out good. I'm anxious to tate mine after adding the juice. The enzyme did it's work. The wine appears to have remained nice and clear. I'm going to rack it this week for a closer look and do a taste test. I'll keep you posted. It might have to wait for this weekend. Busy week this one! Good thing wines like waiting.

 

[dangerdave]

The juice I added to the Dragonette was just what it needed. A taste yesterday revealed it to have become a fuity, semi-sweet blush with just a hint of that red wine "butteriness". I am very pleased. I'll keep this recipe handy for those who don't like the tartness of the Dragon Blood. After some time in the bottle, I think it will become very good.

A successful Dragon Blood variant! Stay tuned for more...

 

[soccer0ww]

Sounds like something to try out. Thanks for all the information!