Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > First attempt: Klingon Blood Wine
Reply
 
Thread Tools
Old 10-30-2013, 04:12 PM   #11
Descender
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Fresno, California
Posts: 243
Liked 36 Times on 21 Posts
Likes Given: 2

Default

Quote:
Originally Posted by maxsideburn View Post
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?
Prickly pears would fit that description and they have the cool reddish purple color.


__________________
Currently brewing: Rhino Farts

In Stasis: Rocket fuel
Descender is offline
 
Reply With Quote
Old 11-01-2013, 06:49 PM   #12
drmoreau
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 24
Liked 1 Times on 1 Posts

Default

Just a quick update, seems to be fermenting well, guess I will give it a week or two then rack it into a secondary before letting it sit for another couple of months before bottling it.

Smells pretty good considering it's a must, so I have high hopes for this one.


Click image for larger version

Name:	20131101_133521.jpg
Views:	387
Size:	55.9 KB
ID:	157506  
drmoreau is offline
RootDKJ Likes This 
Reply With Quote
Old 12-13-2013, 11:01 PM   #13
Idunn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Kalamazo, MI
Posts: 4
Default

How did it come out?!
Idunn is offline
 
Reply With Quote
Old 12-14-2013, 01:29 AM   #14
drmoreau
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 24
Liked 1 Times on 1 Posts

Default

I have yet to rack it. I hope to do so this weekend and I will let you know.
drmoreau is offline
 
Reply With Quote
Old 12-14-2013, 01:57 AM   #15
Descender
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Fresno, California
Posts: 243
Liked 36 Times on 21 Posts
Likes Given: 2

Default

How's the color?
__________________
Currently brewing: Rhino Farts

In Stasis: Rocket fuel
Descender is offline
 
Reply With Quote
Old 12-23-2013, 08:20 PM   #16
drmoreau
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 24
Liked 1 Times on 1 Posts

Default



Looking good. Took a taste when I racked it and right now it basically tastes like a semi-dry blush. Strong alcohol content.
drmoreau is offline
 
Reply With Quote
Old 12-25-2013, 09:35 PM   #17
Blarg21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Posts: 12
Default

I was looking to do a Blood wine and a Romulan Ale here in the near future. If you don't mind, could you shoot me over the recipie that you used and do you have any suggestions as to how the Romulan Ale? From what I can gather from the tv shows and movies its more like a wine than anything else, so I figured I might try it as a mead since they generally more abv than a normal wine.
Blarg21 is offline
 
Reply With Quote
Old 02-03-2014, 05:46 PM   #18
drmoreau
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 24
Liked 1 Times on 1 Posts

Default

Recipe for this batch as follows:

1.5lb clover honey
1 64oz bottle of Cranberry/Grape juice (deLish from Walgreens)
One packet of Lalvin EC-1118

Mixed up the honey and juice well, topped off with distilled water then pitched the yeast. At 60 days I racked into secondary and tasted, already quite drinkable. Tastes like a very potent blush wine. Day 94 I added Sorbate and Metabisulfite, day 95 I back-sweetened with about 4 tablespoons of honey. Day 96 I bottled.

Totally just a recipe I made up in my head and it seemed to have worked quite well. Not sure if it will be any kind of prize winner but it certainly is drinkable and potent.

I think it totally works as bloodwine, the cranberry gives it a little bite that I think Klingon beverages should have. The next batch I do I might throw in a few fresh cranberries as well to up the ante.

As for Romulan Ale I've given it some thought and I think I've come up with an idea. Ok, they call it "ale" but it's blue. I've tried making blue beer before but because beer comes out yellow or brown it's impossible with food coloring so I think a white mead is the way to go. Also we know that it's supposed to be very strong (for an ale) which an 11-13% ABV mead would certainly be. This will be my recipe when I try it:

(1 gallon batch)
1.5lbs clover honey
1 liter bottle of Sprite (they used colored sprite in ST:VI and it also adds fermentable sugar)
Fill with distilled water
Lalvin EC-1118
Blue food coloring

I would let it ferment for about 30 days, rack to secondary then around day 90 I'd bottle it on top of 1/2tsp of superfine bar sugar (per bottle). This should cause a tiny bit of fermentation in-bottle and carbonate it.

I know it sounds like a strange recipe but I'm thinking it would result in something like a white wine with blue coloring, a little fizz and a fairly good ABV without being too dry. I would suggest shaking the carbonation out of the Sprite before putting it into your must, also a yeast nutrient might be a good idea. My only fear with the Sprite is the PH, but I think it could work since it's only 1 liter.

Most folks will probably balk at the idea of fermenting Sprite, but hey, you gotta try before you know it won't work. If you're afraid of using Sprite you could always just add a bunch of lemon and lime to the batch in its place.
drmoreau is offline
 
Reply With Quote
Old 02-03-2014, 05:51 PM   #19
drmoreau
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 24
Liked 1 Times on 1 Posts

Default

Got the bloodwine bottled. Gonna get into the screw-top in a couple of weeks but the rest I will let age out for another 6-10 months. Gonna keep one bottle to age for a couple of years.
Click image for larger version

Name:	1610050_10201252534105897_1256838965_n.jpg
Views:	150
Size:	40.2 KB
ID:	176934  
drmoreau is offline
 
Reply With Quote
Old 04-22-2014, 11:22 PM   #20
CorkusDelicti
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2014
Location: Westfield, IN
Posts: 8
Liked 1 Times on 1 Posts

Default

Hey. I know this is an old thread, but I did something with black cherry juice. I did a 250 mL honey mead starter with EC-1118 and let it percolate for about a day. Then I added it to 4L dark cherry juice and gave it another 21 days. Then I crashed it and did the spices listed above. I then put in a a spice bag 5g fresh grated horseradish and 2 chopped habaneros that had been de-seeded and de-veined and let that soak for about 12 hours.

Let's just say it's not for everybody but the smokin' nerd girl with the OCD 'boyfriend' thought it was love in a jug.


CorkusDelicti is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Klingon Stout alaskajoe Recipes/Ingredients 17 02-03-2014 12:26 AM
Bull's blood wine Jeremy_84 Wine Making Forum 2 09-15-2011 04:56 PM
Elgri bikaver bull's blood wine Jeremy_84 Introductions 0 09-12-2011 05:19 PM
Klingon Beer Labels Captain Damage Label Display & Discussion 6 11-20-2010 08:47 PM
Klingon Blood Ale....? sirjess Recipes/Ingredients 43 08-11-2009 07:25 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS