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Old 10-28-2013, 05:26 PM   #1
drmoreau
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Default First attempt: Klingon Blood Wine

For my first mead I am going to be attempting to make some Klingon Blood Wine to bring with me to conventions.

I was thinking about it and seeing as how Klingons are so much like vikings I think Blood Wine should be more mead than wine. Most recipes I've tasted were just a funky "pruno" type wine that tasted horrible. I like sweeter drinks so I was thinking a sweet mead would not only be thicker but also possibly be more "authentic" to what Klingons would really drink, lol.

My basic idea is honey, water, cranberry juice (lots of it to give it a tart kick) and a little white grape juice for extra sweetness.

Thoughts? I've even considered things for future batches to make it more "Klingon" like perhaps adding in something hot like pepper or something else wild and out there. I figure Klingons drink stuff that's really got a kick to it. Also thought about using Plums, since Worf seemed to think that prune juice was a "warrior's drink" so maybe whatever they use in blood wine is close to plums.

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Old 10-28-2013, 07:53 PM   #2
loveofrose
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The following recipe is one I used to make a blood-red metheglin. The red color is from dried hibiscus. The hibiscus also provides a tartness that lends itself well to mead. It is not necessary to use all the spices I used. To get the red color, you must steep the dried hibiscus like a tea first. Alcohol does NOT extract the color well. Hope this helps!

Kvasir Metheglin
1/4 tsp mace
1/4 whole nutmeg quartered
1/2 stick of cinnamon
1 small clove
1 inch piece of ginger, sliced
1 black peppercorns
1 small sprig of Rosemary
1/2 oz hibiscus

Put all spices in a French press to steep with 2 cups boiling water.
Let cool.

Add 3.5 lbs honey (mixture of OB and Sue Bee Raw), cooled spice liquid, and water to 1 gallon to fermenter.
Add 1 tsp of 1:2 DAP:Fermaid K and 3/4 tsp potassium carbonate.

Shake like hell to aerate.

Add KIV-1116 rehydrated in GoFerm once it was cool.

SG 1.13 (a bit warm though, may be 1.14)

Blew through the airlock in less than an hour!

Cleaned and replaced airlock with no liquid in it for one week.

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Old 10-28-2013, 07:59 PM   #3
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Also considering doing something with Cane Syrup, since I live in Louisiana and it's extremely plentiful. Not for the blood wine, but for a different batch. Thinking maybe cane syrup and pecan flavors to give it a unique Louisiana taste.

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Old 10-29-2013, 02:58 AM   #4
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Wasn't Klingon blood a pepto bismol pinkish color?

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Old 10-29-2013, 03:03 AM   #5
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Only in Star Trek VI. It was never established for certain whether or not blood wine contained blood. It was always shown to be a deep red color.

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Old 10-29-2013, 03:35 PM   #6
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Do you think it could be similar to vikings blood mead?
http://www.homebrewtalk.com/f80/viki...d-meat-280382/

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Old 10-29-2013, 03:53 PM   #7
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Cool, thanks for the link. I will try to use that info to fine-tune my recipe.

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Old 10-29-2013, 03:57 PM   #8
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Make it so number one, engage

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Old 10-30-2013, 12:13 AM   #9
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Being a Star Trek fan from way back... I can tell ya, Klingon Blood Wine has the blood of SOMETHING in there! Tell a Klingon his Blood Wine gets its color from FRUIT or FLOWERS, and he'll kill ya.

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Old 10-30-2013, 02:42 PM   #10
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Probably some vicious tasting Klingon fruit or flowers though

Made my little batch last night, 3.5lbs of clover honey and one 32oz bottle of Cranberry/Grape juice rounded out with some distilled water and used some Lalvin D47 yeast and a little yeast nutrient for my 1 gallon batch. This morning it seems to be bubbling.

I've never done any form of wine before, only beer. How long does fermentation typically take? From what I gather wine typically ferments quickly and then you just stabilize it and let it age, correct?

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