|Pectic enzyme||1 Teaspoon|
|Sugar||3 1⁄2 Pound|
|Yeast||1 Teaspoon (Port)|
|Yeast nutrient||1 Teaspoon|
1. Use ripe damsons that are in good condition.
2. Wash damsons with water.
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.
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.
11. Serve damson Wine in sleek wine glass.