How to Make Dragon Blood Wine

How to Make Dragon Blood Wine. What is Dragon Blood Wine? Well... it's a non official name used for triple berry wine or mixed berry wines... sometimes. It sounds fancier to say Dragon's Blood or Dragon Blood so, that's what we're calling this! We will also be carbonating this wine when it's done, so stay tuned for the next installment in the How to Make Dragon Blood Wine series!

Some links to items used in the Video:

Ingredients to make 1 gallon finished Dragon Blood Wine:
* 4 lbs Frozen mixed berries (1.8 kg)
* 760 g sugar (1.67 lb)
* Lalvin 71B
* 3 quarts of water

Want more City Steading?

[dylanfeltz]

I have learned from a recent experiment if you want a sparkling, sweet wine, and you're more into beer making. You can keg your wine and serve on tap. Excellent results with fruit wines so far.

[chrisb]

Berry Wine is hard to beat. I've got a few small batches of Strawberry wines going right now. My closet smells like strawberry shortbread.

[lsa]

Just got my "Red Bucket Of Sanitization!" today Derica! Thanks guy's, am enjoying, and learning so much off your vids!

[elizabethcoale]

Thanks so much for the shoutout! It was so good to meet yall

[rafer]

I've done several wines, started brewing. Fell in love with ingredients, cook, tasting my own concoctions. I haven't stop with my wines Or watching your guys vids. Got 3 gal. Of Viking blood still separating. On it's third flip

[Jake.warren]

I'm going to need you guys to upload more videos. I can't get enough city steading

[Twistedcrescendo]

Not quite a berry wine, but my dear mother and sister made a batch of rhubarb cordial together, but it had somehow ended up with some wild yeast in it! By the time I got wind of it, the bottles were close to bursting (When I opened one of them there was a veritable fountain of bubbles). Long story short I now have a batch of rhubarb wine bubbling away in my cabinet and it smells amazing.

[nvcumn]

You guys are GREAT!!!! I just had a snafu with my brews in OVER saturating them with sugars so I couldn't carbonate them. This was EXTREMELY HELPFUL information. Much thanks you two!!!

[trmwyldshade]

TRUE "Dragon's Blood Mead!!!" is made by combining 3 pounds of raw honey, 1 tablespoon/packet of Premier Cuvee yeast, 2 cups of macerated [Black] Dark sweet cherries and as much water is needed (about half again) for a 4 liter brewing vessel. Ferment for 30 days, at about 65°F. It has a wonderfully butterscotch aftertaste. You're welcome

[jasonwebb]

My great uncle made fruit syrups to make homemade wine, usually blackberries, strawberries, and blueberries.
Made fine clear and pretty potent wines.

[twatts]

Brian: We got it all in there
Me: No I'm pretty sure Derica is wearing some

[tdouglas]

I’m super excited to try this! Thanks so much for your videos. I’ve been making homemade wine for a couple years now and your videos are helping me become infinitely better at this fun (and delicious) hobby!

[eddavanleemputten]

Just started this one! I used tart cherries and mixed berry juice. It’s starting to bubble... 🤩
My daughter’s been asking for something really fruity and carbonated. This is perfect. I did boil ip some yeast to use as nutrient, just to be sure... can’t hurt.

[Christopherfrost]

Oooh, id like to see you do a video for barleywine as well 😊

[MrBiggameslayer]

I will have to make this tonight... but since I have a lot of honey left from my fall honey harvest, I will be making it with honey instead of sugar. Will be fun to see the racking video come out about the same time mine is ready to be racked. Thanks for the video

[philwfacts]

Is this the first time we see 71 beast? That’s awesome

[dragma]

Wow that strainer trick would have saved me so much trouble, thanks for sharing it and to the commenter. Excited to see how you rack this one, brews with small fruit are a nightmare for keeping the racking cane unclogged.

[piman]

I just made a cherry, blueberry raspberry, stawberry wine using fruit from Aldy's. Used tea for tannins. Thanks for that little jem of an idea. everything came out great and it is a huge hit.

[FunkyFyreMunky]

I'd just like to take this opportunity to thank you for all of your videos. The clear and concise way you convey and repeat important information for beginners, like me, really drills home important details that have made my first dozen brews fantastic. I have a mildly perplexing situation (a two-fold problem) that I think I have a solution for, but would love your (or any other viewer's) feedback. I made a blackberry & strawberry wine that should be ready for Christmas and I found I had a half-gallon too little to fill a whole demijohn. That same demijohn had an airlock with a defect (kept back-dripping fluid into the jug! Thankfully, I'm a lazy sod and used vodka instead of sanitiser for the airlock!) so I've had to stuff it with cotton wool. Risk of oxidation, perhaps, especially as the demijohn is only half-full. "Stuff it" I thought and began to step-feed it with sugar past the yeast's tolerance, resulting in a high ABV sweet brew that I'm going to fortify with brandy to try to make a port-like wine. That way a small amount of oxidation would be beneficial. You really know your stuff so any thoughts, ideas, suggestions would be greatly appreciated as I'm flying by the seat of my pants on this one.
And thanks again for sharing your knowledge, experience and passion with us.

[tivonoston]

Was so happy today to notice a 4lb bag of Costco berries in my freezer and then see this video in my feed right after!