Ralpharama Archive. The archive is almost 20 years old, this website is no longer maintained.

Home | New Writing | Old Writing | Cooking | Technical | Wine Making | Cocktails
   
 
Misc

Damson Wine Recipe

Hits 53422 | Created 2007-05-17 | Modified 2007-05-17

A pleasant, dark, full wine. I like it sweet.



Ingredients
- 3 lb Ripe Damsons
- 3 lb Granulated Sugar
- 1 Gallon Boiling Water (8 Pints)
- 1 tsp Wine Yeast
- Yeast Nutrient
- Pectic Enzyme

Method 1
- Choose ripe damsons, to the point of growing mould.
- Wash them and place in large plastic bucket[1].
- Pour over a gallon of boiling water, stir with plastic spoon.
- Cover bucket[2] and wait until a thick mouldy crust has grown on the top, this may take weeks, but it doesn't matter how long, so long as you keep the bucket covered. The flavour of wine will be better if there is a good thick mould.
- When you are satisfied that the mould is thick enough, remove it completely, in one piece if possible and discard.
- Strain liquid off into another bucket.
- Add the sugar, yeast[3], nutrient and enzyme[4], stir well until dissolved.
- Cover bucket again and leave for three days, stirring daily with plastic spoon[5].
- Strain into fermentation jar[6].
- When finished, rack and allow to clear before bottling.
- Should be ready in six months[7], but improves if kept longer.

Method 2 (Cold Water)
- Choose ripe damsons, to the point of growing mould.
- Wash them and place large pan, pour on gallon of cold water.
- Bring to boil and simmer until tender, but not mushy.
- Strain through muslin into in large plastic bucket[1].
- (Damsons can now be used as stewed fruit, or made into jam).
- Add the sugar, yeast[3], nutrient and enzyme[4], stir well until dissolved.
- When cool to the touch, transfer to fermentation jar[6].
- When finished, rack and allow to clear before bottling. Add sugar if required.
- Should be ready in six months[7], but improves if kept longer.

Notes
Some points not made clear in the original recipe.

1 All utensils and bucket etc should be sterile. Please see the section on Sterilisation. This is very important.
2 Some muslin, or sterile cloth tied around the top with string should suffice.
4 Follow instructions on packet bought, or, about a teaspoon of each. They are not essential to the process, but certainly help increase fermentation speed and strength of wine.
6 These can be bought in chemists or wine-making or home-brew shops, they hold about a gallon and have a slim top where a fermentation lock can be inserted. If you really can't find one, you can ferment in a bucket that has polythene tied around the top tightly with string - air will find a way out when pressure increases and hopefully not let any air back in. If you use a fermentation jar, ensure that you sterilise the lock - the lock should have water in both chambers, so air bubbles through it as it is pushed out of the bottle - you should top up the lock when it gets low.
7 See section on Racking, also important.




Comment Damson Wine Recipe comment by IVAN Hits | Last Modified 2007-07-26
SOUNDS GOOD, WILL TRY.
Comment Damson Wine Recipe comment by Consy Goonetilleke Hits | Last Modified 2009-07-04
Thank you very much.
Comment Damson Wine Recipe comment by Jake Hits | Last Modified 2009-09-09
Cheers. Having a go for the first time as just moved into a house with a damson tree and had no idea what they were.
Comment Damson Wine Recipe comment by Jon Ward, Malvern, UK Hits | Last Modified 2009-09-17
Always in question, but is it recommended to remove the stones from the damsons first?
Comment Damson Wine Recipe comment by Ellie Hits | Last Modified 2009-10-04
great recipe
Comment Damson Wine Recipe comment by micky Hits | Last Modified 2010-09-26
Method 2 (Cold Water) is the best way to make it
Comment Damson Wine Recipe comment by Hits | Last Modified 2010-12-10
Comment Damson Wine Recipe comment by DaveE Hits | Last Modified 2011-08-27
You don't mention to allow the mix to cool in blend 2 before adding the yeast.
Comment Damson Wine Recipe comment by Ralpharama Hits | Last Modified 2011-08-31
@DaveE Good point! :)
Comment Damson Wine Recipe comment by Hits | Last Modified 2011-09-07
Comment Damson Wine Recipe comment by rich p Hits | Last Modified 2011-09-12
what is (3) ?
Comment Damson Wine Recipe comment by Ralpharama Hits | Last Modified 2011-09-13
[3] Try and find wine yeast, rather than bakers' yeast - the difference is that bakers yeast can make wine only up to 14% alc, and wine yeast wine between 15% and 18% alc.
Comment Damson Wine Recipe comment by just julie Hits | Last Modified 2012-09-15
Shame to see all those Damson's going to waste, so I picked enough today to follow your recipe. I'm away for a couple of weeks, so I've gone for method 1, I'll keep you posted as to how the Wines coming along.

I'm excited
Comment Damson Wine Recipe comment by just julie Hits | Last Modified 2012-10-17
After 2 weeks there was mould growing, it was about 30mm in size, two weeks on and there's been little change, guess this is gonna take a little while longer than I expected.

I'm still excited though
Comment Damson Wine Recipe comment by maggiemay Hits | Last Modified 2012-10-22
i have followed method 1 but no mould even after 1 month any suggestions?
Comment Damson Wine Recipe comment by Ralpharama Hits | Last Modified 2012-10-26
@maggiemay sorry, no! It has always happened for me!
Comment Damson Wine Recipe comment by Ralpharama Hits | Last Modified 2012-10-26
@julie that should be enough!
Comment Damson Wine Recipe comment by Maggiemay Hits | Last Modified 2013-03-11
Looks like il have to throw it out :'( will try again this year and...

Make a Comment

Name
Comment


Antispam Code (always a number)

Enter Code Above
Submit

Note: All HTML will be removed except for bold and italics. Links will not display. Line breaks are added automatically. Use <pre>...</pre> for code.

Tags

This item has the following tags:
wine recipe damson

Useful? Donate for hosting costs

All content copyright (c) Ralpharama