Dragon's Blood Wine
tue, aug 25, 20
Dragon's Blood Triple Berry Wine Recipe
This recipe which just needs a frozen triple berry 3lb bag, some sugar, water, lemon juice and a brewsy fermentation bag to make a delicious red berry wine with hints of blueberry, strawberry and blackberry wine. The wine feels smooth to the palate and brings a lot of different surprising flavor profiles
1 Gallon Container
1 large pot
1 Brewsy Bag
7 ounces of lemon juice
3 lbs triple berry mix (if you cannot find triple berry mix, buy 1 lb frozen blueberries, 1 lb frozen blackberries, and 1 lb frozen raspberries)
Approximately 12 cups of water
Approximately 2-2.5 cups of granulated sugar (May use more or less depending on how sweet you want it. Sugar value calculated using Wyman's triple berry mix.)
Step 1: Macerate Frozen Triple Berry Mix
Allow triple berry mix to defrost and reach room temperature - you can also add a little bit of the sugar measured out for the recipe in order to macerate the frozen blackberries, blueberries & strawberries even further.
This can help to draw out additional flavor - after macerating for 24hr the frozen berries will have macerate with that little bit of sugar to make a sirupy dark red liquid which helps make a delicious berry wine
Step 2: Add Water And Lemon Juice To Make Saucy Liquid
Add lemon juice and triple berry mix to large pot with water. Heat on a stove at medium heat and stir occasionally until fruit breaks down into a saucy liquid.
Step 3: Strain Saucy Liquid While Adding To Fermentation Container
Once liquid is formed, strain the liquid and add it to the gallon container. Allow the liquid to reach room temperature before adding Brewsy bag.
Step 4: Use Sweetness Calculator To Calculate How Much Sugar To Add Before Fermentation
Pull up the sweetness calculator, and decide how sweet you'd like your juice.
Use 16 grams of sugar per serving and 8 fluid ounces if using Wyman's triple berry mix and lemon juice.
Step 5: Add Sugar And Shake (Pour Out Juice If You Need Space For The Sugar)
Using the values from the sweetness calculator, pour out some juice (you can save it to backsweeten with later) and add your sugar. Then, shake it all up!
Step 6: Add Brewsy Fermentation Bag & Shake
Open your brewsy bag and pour the contents in. Seal your juice again and shake well.
Step 7: Apply Airlock On Fermentation Container
Apply the airlock, then leave your container somewhere dark like the top of a cupboard or closet and warm (75-80°F is best) for 7 days.
Step 8: Wait 7 Days Or When Bubbles Stop And Refrigerate
After 7 days, move it to the fridge for 48 hours. You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
Step 9: After 48 Hours Perform First Wine Racking
After 48+ hours in the fridge, your yeast will have fallen to the bottom of your container.
Now, carefully "rack" your wine by pouring it off of the sediment into a different container. You can discard the sediment at the bottom — you won't want it in your final product. Then, pour a glass and give it a try!
Step 10: Taste Test & Continue Racking Wine Until Sediment Is Gone
Store the rest of your wine in the fridge, with the bottle cap still on loosely.
If you see sediment start to build up again after several days, you can rack it again. As it ages, the taste of your wine will keep on getting better. Cheers!