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How
to make damson wine
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There is something very special to me about home made country wine and especially damson wine. A damson must be as close as it gets to a grape, which is why there are much fewer extra ingredients for making this wine. Generally I leave it for around a year or two. Now for two of my favorite damson wine recipes |
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This page is continued from the Damson section of country wine page
Damson wine recipe 1 of 2 (Country summer style)
Ingredients :-
- 3 lb ripe damsons
- 3 lb sugar
- 1 gallon cold water
- pectic enzyme
- campden tablets
- gp wine yeast
- yeast nutrients
Instructions
:
pick or buy damsons as ripe as possible, remove stones and wash
them well. put the 3lb. damsons in a large saucepan or preserving pan,
and pour on a gallon of cold water. Bring to the boil and simmer until
the damsons are tender but not mashy. strain off the liquid through muslin
into a plastic bucket. the damsons can now be used as stewed fruit or for
making jam. add 3lb. of granulated sugar to the liquid in the bucket and
stir well with a plastic spoon until the sugar has dissolved. leave to
cool right down, then add pectic enzyme and a crushed campden tablet. allow
24 covered in a warm atmosphere before stirring in the yeast and yeast
nutrient. the leave in the warm for three days before you transfer into
a fermentation demi-john, fit an airlock and ferment until dry, when the
fermentation has stopped, rack and clear before bottling. some may be required
during fermentation and a tablespoon of sugar added once or twice should
do no harm. you will de able to drink it in six months or perhaps before
that. but the longer you keep it the better it will be.
- 3 lb ripe damsons
- 3 lb sugar
- 6 pts cold water
- pectic enzyme
- campden tablet
- gp wine yeast
- yeast nutrients
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Damson wine recipe 2 of 2 (Old country)
NOTE: Old country recipes tend to be less reliable
Ingredients : -
Instructions
:
choose ripe damsons; wash them; remove the
stones and place in a plastic bucket. Pour over cold water stir with a plastic spoon.
A hand written recipy that was given to me some time back says:-
Cover bucket and leave until a thick mould has formed on top. May take weeks, keep the bucket covered. The flavour of the wine will be better if there
is a good thick mould. when the mould is thick enough; remove carefully; in onepiece if possible.
I would never do this its far better to start fermentation sstraight away by removing the stones and pulping the damsons such that fermentation can begin with the pulp present. I would remove the pulp after few days. The likely hood of it turning to vinigar rather than forming a safe mould is too high. I have herd it said that repeated freezing & thawing is great for getting more flavour out. I also have herd it said that you should use normal damsons and not damson plums
but I am not sure about this. I know the Damsons on my mum's tree make great wine.
Strain off the liquid off into another bucket and 3lb. of
granulated sugar, a crushed campden tablet and the pectic enzyme, stir
well with a plastic spoon until the sugar has dissolved. cover the bucket
and leave for 24 hours: then put in yeast and yeast nutrient, re-cover
and leave in warm for three more days, stirring each day. strain into a
fermentation demi-john, keep in warm and ferment until dry. rack into another
demi-john, to clear before bottling. you can drink it in six months,
but it will improve in flavour if you can keep it longer.
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All text on this site is purely the contributing author's personal views and should not
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