Dragonette

[dangerdave]

Since JJ has put the lash to me, I'm posting my experimental process for making triple berry fruit wine using the newly dubbed presser method. In keeping with my theme of simple winemaking, I have tried to keep things uncomplicated (especially for the beginner).

Here's the recipe, and the process I'm using...

DRAGONETTE
(A DRAGON BLOOD VARIATION)

08-29-2012
I gathered my supplies together...

Keeping careful notes, I pondered how to progress. My fruit consisted of two three pound bags of Wyman's Triple Berry Blend and two three pound bags of Townsend Farms Triple Berry Blend (I got the former at Walmart and the latter at Sam's Club). The two different products was not intentional, but a matter of convenience (I had one on hand and picked up the other later). My Dragon Blood recipe used two bags only, but since the lemon juice is left out of this batch, I doubled the fruit. I am interested in a light, easy-drinker (like the Dragon Blood), not a full-bodied wine.

The fruit, purchased frozen, was left to thaw at room temperature over night. I placed them in clean sanitized bowls to catch any errent juices. I poured the extra juice into fermenter and dumped the fruit into two fine mesh bags.

To the fermenter, I then added water up to six gallons, 1 tsp tanin, 3 tsp pectic enzyme, 3 tsp acid blend, and 17 cups of sugar (for an SG of 1.060 @ 80F).

I stirred the must thoroughly and dropped in the mesh bags.

I then let the must stand overnight.

08-30-2012
The next morning, I strapped on the brew belt (because I had forgotten it the day before), and pitched a rehydrated packet of EC-1118 yeast. Four hours later, it was foaming satisfactorily.

08-31-2012 to 09-01-2012
The following two days involed the presser method, squeezing the fruit bags (removing them) and stirring the must vigorously (then replacing the bags). Current SG stands at 1.050 and fermenting.

Are you all with me? Any questions?

 

[Neviawen]

I'm with you on this one.. It looks like a good recipe!

 

[dangerdave]

Glad to see Jersey's on board!

 

[dangerdave]

09-02-2012 to 09-09-2012
The Dragonette has moved along like clockwork. The SG dropped by 100th each day for seven days. For the first five days, I used the pesser method. Checking the SG each day after a good stir.

On the fifth day I discarded the fruit after a good squeeze. You can tell you are at this point when the fruit feels like a limp bag of raisins and is much reduced in size. After removing the fruit, I no longer stirred the must, but just let it sit quietly and go dry. This is to facilitate the fall-out of most of the fine lees into the bottom of the fermenter. This will make the first racking much cleaner.

On the tenth day, I had a nice dry bucket of wine.

After several days at 1.000 or less, I racked, stabilized and degassed. I desolved 0.25 tsp of k-meta in 0.5 cups warm water and added to the empty sanitized carboy, along with three (3) tsp k-sorbate dissolved in water.

Racking to carboy. After aquiring my two 6.5 gallon carboys (which I thought I would rarely use), they have turned out to be my favorate utility carboys. Lots of extra space for adding, mixing, and sweetening.

Racking...

Degassing with my "winemaker's friend", the allinonewinepump!

While this was going on, I simmered up the Sparkolloid on my handy hotplate.

After dumping the hot muddy mix into my wine (that part still tickles me!), and stirring for several minutes, I quickly racked it to a six gallon carboy for clearing...

...and one quart jar (loosely sealed).

We'll check it when it's all cleared up in a few weeks (or so). Thanks for checking in!

 

[Neviawen]

Pure awesomeness.

 

[Scott]

Looks good, will have to try it!

 

[DirtyDawg10]

Looking good!

 

[dangerdave]

With cindy going on and on and on about the superiority of picmonkey, I decided to give it a try and make a label for my Dragonette. Thanks, Cindy!

 

[ShelleyDickison]

Wow I really like it. This is going to be my next batch after I empty some equipment. On the other hand we are going to a wine tasting at my brew shop tonight so maybe I will shop also. It just looks so good I can't wait to try it.

 

[barryjo]

I am curious. The recipe didn't mention yeast energizer or nutrient. Did you not use them?
And when I do a triple berry, berry medley or other similar berry, I use a pastry blender to slightly mash the previuosly frozen berries. Seems to extract more juice and flavor.

 

[dangerdave]

I haven't used a blender, though I may give it a try. My berries get mashed my hand daily in the fermenter. I'm not sure if it would make any difference, but I like making comparative studies. For this recipe, I did not use any nutrient or energizer. The fermentation went along just fine. I didn't want it going dry too quickly.

 

[barryjo]

I haven't used a blender, though I may give it a try. My berries get mashed my hand daily in the fermenter. I'm not sure if it would make any difference, but I like making comparative studies. For this recipe, I did not use any nutrient or energizer. The fermentation went along just fine. I didn't want it going dry too quickly.

Since I am fairly new at this hobby, I have to ask. What is the advantage of a slow ferment over a fast one? Does more flavor get extracted in the slow one? Or is it just a matter of timing for the vintner?

 

[dangerdave]

I like questions.

It is of common belief that, with the fruit skins in the must, more flavor/body will be extracted from them during a longer ferment. If you are just using juice, I think it makes less of a differnce.

 

[UBB]

How come you don't rack off the primary using the ALLINONE?

 

[dangerdave]

How come you don't rack off the primary using the ALLINONE?

I could, but my fermenters have nice convenient spigots.

 

[WVMountaineerJack]

DD, why so much K-Meta, that is about 6x the usual dosage? CC

I desolved 1.25 tsp of k-meta in

 

[dangerdave]

Several reasons, CC. a) I have no way of testing my wines (yet), so erring high is my goal; b) Since about half of the sulphite will be bound up immediately, erring high is my goal; 3) Since the sulphite content will deminish over time, erring high is my goal (and I won't add more at bottling time).

And lastly, I really want to keep the possibility of contamination at an absolute minimum.

Thanks for asking, CC! I hope to get down there and check on the Dragonette tomorrow. Been busy with family stuff.

 

[dangerdave]

Had meetings this week with lawyers and financial advisors and all the things a good little family trustee does for his mother, so I haven't---yet---gotten to the Dragonette even for a taste test. It's been sitting there clearing for a month now. Well, they can't bug me on the weekend (well, Mom still can---but she's allowed), so I'll get at it tomorrow (Saturday).

I hope the flavor came out nicely.

 

[grapeman]

Did you really add 1.25 teaspoons of sulfite? That is 5 times the normal recommended dose of a quarter teaspoon. That is more than erring on the safe side.
Other than that, it looks great!

 

[dangerdave]

Did you really add 1.25 teaspoons of sulfite? That is 5 times the normal recommended dose of a quarter teaspoon. That is more than erring on the safe side.
Other than that, it looks great!

Yes, once again, I really did. That's my recipe. And that is far less than you will ever get in any commercial wine. That's how much comes in every wine kit I have ever made. Have you ever measured how much is in one of those packets?

Feel free, if you want to try the recipe, to modify it in any way you like. I do, by the way, appreciate your thoughtful---if redundant---criticism.