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Okay guys and gals, ghouls and ghost, revenants, liches, Nachzehrer and
most of all vampires - I have finally found a butcher willing to sell
blood to yours truly, and have experimented with it since I got my first
bottle (1.5 liters = 2 Euros). I have tried the bloodwine recipe as detailed
in forum threads and a few other places - and they all had one thing in
common: Tasted horrible.
Now, the thing is, animal blood (in my case pig's blood - the butcher
doesn't have access to beef blood and assured that there are at least
7 signatures stating that this blood is for human consumption and free
of any diseases) doesn't taste like human. Cold animal blood tastes like
nothing, so we have a good starting point there - but sometimes, you don't
have a fridge handy and you might drink a glass a little slower... so,
how can we make the taste better? I was pondering that while using a funnel
to make blood ice-cubes (recipe on request) with the help of my nifteh
mother, when suddenly, my mother had a great idea as I remarked that the
glucose-enhanced blood was tasting sweet-ish: "Why don't you add
glucose to the blood-wine?"
And lo and behold, it worked, and I am now sitting here, comfortably
sipping blood wine that doesn't taste like suck.
My Recipe:
1 part blood
2 parts red wine
1/10th part glucose
First, mix the blood with the wine; I don't know whether it is common
to get the animal blood in a specially prepared way to keep it from coagulating,
but take care to stir and churn the blood and the wine until all possible
coagulations you already had are gone.
The tricky part is to get the glucose right; I recommend pouring out
a glass of the blood+wine - mix to try that. Add little amounts of glucose
(always remembering to stir it well - we're at room temperature, by the
way) until the nasty taste goes away and it starts tasting more like blood
again. The exact amount may vary for everyone who tries it; I estimated
it at about 1/10th, but it's not a surefire way to say 'oh, and add 1/10th
glucose and you'll love it'.
Experiment until you find the right amount of glucose in your control
cup, then calculate how much you need for the full amount of blood+wine
you have, and then slowly add it to the mix.
Stir for about 5 minutes to make sure that the ingredients mix really
well, but do not use an electrical tool for that. I don't know why, but
it tastes absolutely dead and does nothing for me after having used a
electrical hand blender. Maybe the cell walls break or something like
that, I am not a medical expert - but treat your blood like a friend.
Be careful and nice to it while stirring. After all, it's going to be
your new best friend in the fridge.
After you're done, fill into a bottle and store at the coldest part of
your freezer. After you poured yourself a glass.
~cynsanity, May 2010
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