Damson Wine

One of the finest country wines Britain produces. Rich, complex, and worth the wait — damson wine at 2+ years rivals many commercial wines.

Damson Wine (4.5L / 1 Gallon)

Ingredients

• 1.5 kg damsons (fresh or frozen, stoned)
• 100g sultanas (chopped)
• 1.2 kg white sugar
• 1 tsp yeast nutrient
• 1 tsp acid blend
• 1 tsp pectolase
• 1 Campden tablet
• 1 sachet red wine yeast
• Water to 4.5 litres

Instructions

Preparation: Stone the damsons (essential — the stones will make the wine bitter). Freezing the damsons before use helps soften them and improves juice extraction. If using fresh, halve them first.

Day 1: Place damsons in a sterilised bucket. Pour over 2 litres of boiling water to soften them. Add the chopped sultanas. Mash thoroughly. Dissolve the sugar separately in 1 litre of hot water and add. Top up to 4.5 litres with cold water. Allow to cool.

Add crushed Campden tablet. Cover and leave 24 hours.

Day 2: Add pectolase, yeast nutrient, acid blend. Check SG (aim for 1.085–1.095). Add yeast. Cover.

Days 2–7: Stir twice daily. Push the floating fruit cap down.

Day 5–7: Strain through muslin into a demijohn. The must will be a deep burgundy colour.

Months 2 onwards: Rack regularly. Damson wine throws a lot of sediment in the first few months. Be patient — it will clear beautifully.

Maturation: Damson wine at 6 months tastes harsh and tannic. At 12 months it's improving. At 18–24 months it's wonderful — rich, complex, slightly plum-like with a dry finish.

Notes

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