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0,6-liter red wine; 60 g dried raisins; 40 g brown sugar; 5 g coffee beans; ยผ teaspoon of cinnamon; 1 teaspoon xanthan or pectin; Mixing Wine and Vodka. Klingon bloodwine basic ingredients: Red Wine and Vodka. Next, chopping raisins and adding them to the mix. Klingon bloodwine chopped raisins. Crushing Coffee beans and adding them to the mix.
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Fill your glass with ice cubes as desired. Add the dashes of tabasco and grenadine. Add the rum and tequila, then top off the drink with cranberry juice until full. Using a Boston shaker, shake twice (pointing away from any innocent bystanders). Qapla'! Enjoy your Klingon bloodwine.
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The announcement comes today from Wines that Rock, the creators and keepers of the Star Trek -inspired wines, in a fully dual-language series of press releases for both English- and Klingon-language audiences. The label for the new wines is also in Klingon, so far as the equally fierce warrior clan at the TTB allows, as will be one rendition.
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The recipe is surprisingly easy to make, and will make any Star Trek fan feel like they've been beamed up to the bridge of a Klingon Bird of Prey.. Klingon Bloodwine is a variety of red Klingon wine, but whether it contains actual blood in its ingredients has yet to be definitively revealed. However, the Star Trek Cookbook suggests that.
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1 oz of jose cuervo especial gold tequila (or Tequila) 1 oz of captain morgan original spiced rum (or spiced rum) 2 dash of tabasco sauce. Cranberry Juice. Add tabasco sauce to an ice-filled beer mug/glass. Pour in the tequila, rum and grenadine, and fill with cranberry juice. Shake twice and serve.
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Photo credit David C. Land aka DangerDave. This delicious dragon's blood wine recipe is by David C. Land on Wine Making Talk. David tells us "This is a sweet-tart fruity "blush" wine made from raspberries, blackberries, and blueberries with a lemon twist (if desired). It ferments quickly and clears fast.
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Dragon Blood Wine was invented by David Land, who posted about it under his username dangerdave on the Wine Making Talk forum. Dave notes that Lon DePoppe's Skeeter Pee was the first recipe he made himself and that Dragon Blood was built on both experimentation and the foundations established by other home winemakers.
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1 tsp of grape tannin. 3 tsp of yeast nutrient. 1 tsp of yeast energizer. 3 tsp. pectic enzyme. 2 tsp. Bentonite. EC-1118 Wine Making Yeast. We will also need for later on some Potassium Sorbate, Campden Tablets ( or Sulfite Powder ), Sparkolloid and some additional Sugar, if you decide to back sweeten.
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Cut the blood oranges into thin slices, remove the seeds, and place them in a large container. In a separate pot, heat up 2 quarts of water and dissolve the sugar in it. Pour the sugar water over the oranges and add the yeast nutrient, pectic enzyme, and yeast. Cover the container and let the mixture sit for 24 hours.
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This is the first Klingon cooking Lesson. In this lesson we learn how to make Klingon Blood Wine!The recipe came with my authentic Klingon Mug that you see m.
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Background information []. The Star Trek Encyclopedia (4th ed., vol. 1, p. 426) described bloodwine as a variety of red Klingon wine.. Whether there is actual blood in the ingredients has never been revealed; however, the Star Trek Cookbook suggests that bloodwine is made of fermented blood and sugar.. While in later seasons, bloodwine was usually served from large kettles or smaller, silver.
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The Klingon Blood Wine recipe above is the most common way to make this drink, you can always improvise with your own twist and enjoy. To spice things up you can substitute the Tequila with other brands such as Clase Azul Reposado, Jose Cuervo, Sauza, Casamigos, Patron, Hornitos, Don Julio, Herradura, Milagro, 1800 Tequila etc.
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Cover the lid with a cloth or towel. โข Place brew belt (if desired): Keep temp in 68F-80F range. A higher temp will result in a faster fermentation, and a sharper tasting, more colorful wine. A lower temp will produce a paler blush with more fruity aroma and a smoother taste. โข Let sit undisturbed for 12-24 hours.
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Place brew belt (if desired): Keep temp in 68F-80F range. A higher temp will result in a faster fermentation, and a sharper tasting, more colorful wine. A lower temp will produce a paler blush with more fruity aroma and a smoother taste. Let sit undisturbed for 12-24 hours. Step 2: To the primary fermenter, add:
