Dragons Blood

[wineview]

Initially not impressed with DB. Three months later it is really good. What can I expect after 12 months?

 

[Jovimaple]

Smoothhhhhh! At least, that was my experience.

 

[wineview]

When I was brewing I used to use knee high hose as a hop bag. Anyone ever try them for the fruit in DB?

 

[wineview]

Making another batch. According to Dave’s instructions and my notes, last time I removed the fruit at 1.000 and snapped the lid for five days before racking to a carboy. Wondering why I didn’t leave the fruit in the bucket for those five days as I do with grape skins. Any reason why I couldn’t try that this time round?

 

[mikewatkins727]

@wineview I make country wine and the knee high hose is what I use for a fruit bag. From what I hear on this blog that is what everyone else does.

 

[mikewatkins727]

Making another batch. According to Dave’s instructions and my notes, last time I removed the fruit at 1.000 and snapped the lid for five days before racking to a carboy. Wondering why I didn’t leave the fruit in the bucket for those five days as I do with grape skins. Any reason why I couldn’t try that this time round?

You certainly could leave the bag for another 5 days. I do think the fruit would get a little messy by then, though.

On second though, if you're looking for more flavor why not add more fruit at the beginning.

 

[wineview]

The mess did occur to me.

 

[winemaker81]

The mess did occur to me.

It will settle. Go for more flavor.

 

[wineview]

Ok. I defer to you. Once SG lowers to 1.010 or so I’ll snap the lid for five days.

 

[wineview]

30 hours since I pitched 71-b starter. Must temperature 75F. Just gave it a stir. Does this look like it’s starting to ferment? I realize the lemon juice is acidic but 30 hours has me concerned. Should I be?

 

[mikewatkins727]

@wineview What is the current specific gravity or Brix° and pH. Did you add any yeast nutrient?

 

[wineview]

SG 1.082. PH 3.20. Added Fermaid O to the must and Go Ferm to the starter.

 

[wineview]

This is a first. Took a gravity reading on the DB. It sank all the way to the red dot. Would you read that .988?

 

[mikewatkins727]

Img_2111 not in focus

 

[Jovimaple]

This is a first. Took a gravity reading on the DB. It sank all the way to the red dot. Would you read that .988?

Yep, looks like .988 to me. Yeast gonna do what yeast gonna do!

It could be that your hydrometer is just that much off. Or the temperature of the wine makes enough of a difference to the measurement. For my purposes as a home winemaker, as long as I got the same reading 3 days in a row, I would consider it done.

 

[wineview]

This is a first. Took a gravity reading on the DB. It sank all the way to the red dot. Would you read that .988?

Click on the image. It clears the photo

 

[wineview]

Yep, looks like .988 to me. Yeast gonna do what yeast gonna do!

It could be that your hydrometer is just that much off. Or the temperature of the wine makes enough of a difference to the measurement. For my purposes as a home winemaker, as long as I got the same reading 3 days in a row, I would consider it done.

Checked the hydrometer in water. It’s spot on. DB at 70F. The correction is to add .001. That’s minimal. I’m racking to secondary carboy and of course will check later in the process. I posted this because never have I seen the hydrometer buried like this.

 

[JustJoe]

I have had DB go to .990. I would trust your hydrometer

 

[winemaker81]

It could be that your hydrometer is just that much off.

I've had a few instances where the SG dropped to 0.988

 

[wineview]

I've had a few instances where the SG dropped to 0.988