How to Make Damson Wine

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Damson plum wine is a slightly tart wine with a full bodied, fruity flavour.

Skill level:
Moderately Easy

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Things you need

  • 2.72kg of damsons
  • 1.36kg if sugar
  • yeast
  • yeast nutrient
  • pectic enzyme
  • 1 gallon of water
  • 2 large mixing bowls or buckets
  • One fine strainer or muslin cloth
  • 1 gallon demijohn
  • 1 fermentation air lock

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    How to Make Damson Wine

  1. 1

    Boil 6 pints of water and crush the damsons in a large bowl with half of the sugar.

  2. 2

    Pour the boiling water over the fruit and stir well until all of the sugar has completely dissolved.

  3. 3

    Allow the mix to cool down to about 23.9 degrees Celsius then add the pectic enzyme yeast and yeast nutrient.

  4. 4

    Cover the bowl tightly and let it stand in a warm place for 48 hours to allow the fermentation process to start.

  5. 5

    After 48 hours put the remaining sugar into another large bowl and strain the wine mixture over it.

  6. 6

    Stir well to ensure that all the sugar has dissolved.

  7. 7

    Pour into the demijohn and fit the air lock securely in place. Allow the fermentation process to continue.

  8. 8

    Rack once the fermentation has stopped and the wine is really clear. Rack again three months later and store in dark bottles.

Tips and warnings

  • Don't be tempted to boil the damsons this can release pectin into the wine and cause it to become gelatinous or difficult to clear.
  • When straining the wine mixture, let the liquid drain through naturally, forcing it through will add to the cloudiness of the wine.

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