Drunken Dragon Winery: Recipes
"Sparkling Jalepeno Metheglyn/Melomel" (4.5L)
  • 1 Ginger root: 139 grams (4.9 oz)
  • 2 Jalepeno Peppers: 52 grams (1.8 oz)
  • 4 Lemons: 41 grams (1.45 oz)
    • 1/4 cup zest
    • 225 mL pulpy juice (~1cup)
  • 2 kg Honey
  • Enough water to make 4.5 Litres
  • 3/4 tsp Energizer
  • 1/2 tsp Pectic Enzyme
  • 1 Campden Tablet (crushed)
  • Yeast (EC 1118)
Lemon Wine B (23 L)
  • 5 lbs lemons
    • 3/4 cup zest
    • 1 L juice
  • 1.3 L Realemon juice
  • 4 kg table sugar
  • 1 tsp Grape Tannin
  • 5 campden tablets (crushed)
  • 1.25 tsp Pectic Enzyme
  • Yeast (EC 1118)
Rhubarb Pineapple (23 L)
  • 15 lbs 3.65 oz Rhubarb
  • 10 L water
  • 5 Campden Tablets (crushed)
  • 4 kg sugar
  • 1.36 L noname unsweetened Pineapple juice
  • 1.25 tsp Pectic Enzyme
  • 1 tsp Grape Tannin
  • 5 tsp Yeast Nutrient
  • Yeast (EC 1118)
"Blue Lemon" (23 L)
  • 5 lbs Lemons
    • 1 L juice
    • 1/4 cup zest
  • 10 lbs Blueberries
  • 4 kg sugar
  • 5 crushed Campden Tablets
  • 1.25 tsp Pectic Enzyme
  • 5 tsp Yeast Nutrient
  • 1 tsp Tannin
  • Yeast (EC 1118)
Cherry Wine (4.5 L)
  • 3.78 L Terra Beatta Cherry Juice
  • 586 g sugar
  • 1 tsp Yeast Nutrient
  • 1/2 tsp Pectic Enzyme
  • 1/2 tsp Yeast Energizer
  • Yeast (EC 1118)
Lemon Liquorice Root Tea Wine (4.5 L)
  • 19 "Traditional Medicinal Herbal Teas" Organic Licorice Root 1.5 g bags (28.5 g Liquorice Root)
  • 3 Lemons (12 oz or 341 g)
  • 5 L water
  • 1/2 tsp Energizer
  • 1/2 tsp Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • 1 kg High Malt Liquid Glucose
  • Yeast (EC 1118)
Lemon Wine A (23 L)
  • 15 lbs Lemons
    • 100 fl oz Lemon Jucie/Pulp (2.957 L)
    • 3/4 cup zest
  • 4.5 kg table sugar
  • 1 L white grape base
  • 1.25 tsp Pectic Enzyme
  • 5 tsp Yeast Nutrient
  • 5 Campden Tablets (crushed)
  • Yeast (EC 1118)
  • Isinglass
  • 1 cup conditioner
Garlic Wine (4.5 L)
  • 15 bulbs of garlic (446 g or 15.7 oz)
  • 2 Lemons (468 g or 1 lb 5 oz)
  • 283 mL noname unsweetened frozen concentrated Orange Juice, pulp free
  • 2 kg granualated sugar
  • 4.5 L water
  • 1 tsp DAP
  • 1/4 tsp tannin
  • 1 Campden tablet, crushed
  • 1/4 tps Energizer
  • 1 tsp Pectic Enzyme
  • Yeast (EC 1118)