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Damson Wine

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<p><a href="http://www.flickr.com/photos/willia4/1403787329/">Image Credit</a></p>
Ingredients
  Damsons 4 Pound
  Water 1 Gallon
  Pectic enzyme 1 Teaspoon
Campden tablet
  Sugar 3 1⁄2 Pound
  Yeast 1 Teaspoon (Port)
  Yeast nutrient 1 Teaspoon
Directions

GETTING READY
1. Use ripe damsons that are in good condition.
2. Wash damsons with water.

MAKING
3. In a bowl, place damsons and pour boiling water on top; let them cool down.
4. When they are cool enough to handle, pulp damsons and stir in pectic enzyme and crushed Campden tablet.
5. Cover the bowl and let stand for 3 days.
6. Using a double muslin cloth, strain mixture and squeeze gently to extract juice.
7. Stir in sugar, yeast and nutrient; cover the bowl well and let stand in a warm place for 1 week, stir daily.

FINALISING
8. Into a fermentation jar, stir and pour the solution and top with cooled, boiled water if required.
9. Cover tightly with a lid.
10. When the wine is clear, rack into Champagne bottles.

SERVING
11. Serve damson Wine in sleek wine glass.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Wine And Drink
Method: 
Fermented
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Plum
Preparation Time: 
10 Minutes

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