Trying Dragon Blood...48hrs no Fermentation???

[arh13p]

should i be putting 1 campten tablet per gallon to the must when I mix it and add the fruit 24hrs prior to adding yeast? I didn't see that on his recipe?

 

[dangerdave]

No sulphites in the must! That will go in later. I am glad it got going for you. So far, it seems to be a "tried and true" recipe. JJ's quad berry turned out nicely. Add whatever fruit you want. Make it your own!

 

[arh13p]

Thats what I am doing as I type this, just made a 5 gallon batch. How come in the recipe book I got in my kit it calls for campten tablets in everyone one. It says add them in the must before the yeast? Thats why I figured I would ask on here.

 

[dangerdave]

It is my opinion that the acid from the lemon juice would successfully inhibit contamination at least as good as sulphite. In addition, when you are using fresh fruit or grapes, there is additional possibilities for contamination in many forms (dirt, bugs, dung, etc.). You won't have that problem with bottled juices or frozen fruit bought at the store.

 

[southlake333]

Thats what I am doing as I type this, just made a 5 gallon batch. How come in the recipe book I got in my kit it calls for campten tablets in everyone one. It says add them in the must before the yeast? Thats why I figured I would ask on here.

Look on your bottle of lemon juice for the ingredients. It will include sodium metabisulfite (campden tablets are potassium metabisulfite...they do the same thing). That's why you don't add campden to this recipe because the lemon juice already provides it.

 

[arh13p]

Well I got 2 food grade buckets from the banquet hall my wife works at yesterday. I was so happy I said I couldn't leave them empty. I washed, sanitized and started my first 5 gallon batch of quad berry(modified since I had some of my own fruit from the garden). I took everyones advice from here, and started my yeast like "oldwiskers" said and I had a 3/4" foam cap within 10 min. of adding the must. now I just pitched the yeast and we'll see what happens....

After I mixed yesterday batch I realized....I have nothing to put it in.....SO tomorrow morning I am going buy 2-5 gal. glass carboys and 1-3 gal. glass carboy for $65 from a guy in town. I don't think thats too bad. The wife is not impressed now that she realized I am upgrading from this 1 gallon batch stuff....lol....oh well...she will get over it....Thanks for all the help! definately a helpful site....

 

[oldwhiskers]

Sounding like you got the fever.

The larger carboys will make it easier and the batches last longer.

 

[btom2004]

I add a 2nd pack of yeast and most times I just pitch yeasts on top of the must without making a starter. Seems to work better.

 

[southlake333]

Well I got 2 food grade buckets from the banquet hall my wife works at yesterday. I was so happy I said I couldn't leave them empty. I washed, sanitized and started my first 5 gallon batch of quad berry(modified since I had some of my own fruit from the garden). I took everyones advice from here, and started my yeast like "oldwiskers" said and I had a 3/4" foam cap within 10 min. of adding the must. now I just pitched the yeast and we'll see what happens....

After I mixed yesterday batch I realized....I have nothing to put it in.....SO tomorrow morning I am going buy 2-5 gal. glass carboys and 1-3 gal. glass carboy for $65 from a guy in town. I don't think thats too bad. The wife is not impressed now that she realized I am upgrading from this 1 gallon batch stuff....lol....oh well...she will get over it....Thanks for all the help! definately a helpful site....

Make her a batch of Welch's wine. She'll never complain again.