It’s a great wine to make in those years when the damsons are being super-productive and you have a glut. If you don’t have time to make the wine immediately, just bag and freeze the damsons. They will be fine for a few months. When defrosted they will be easier to crush as the freezing and defrosting softens them.
For help and guidance on growing damsons, check out this page on the Allotment Garden web site. How to Grow Damsons
Damson Wine Recipe
Ingredients for Dry Damson Wine Recipe:
- 4 lb damsons
- ½ lb sultanas
- Campden tablets
- 2 lb sugar
- Wine yeast
- Yeast Nutrient
Method for Dry Damson Wine Recipe:
- Remove the stalks from the damsons and rinse.
- Put into a fermenting bin and crush. This is strangely satisfying to do by hand. Chop the sultanas and add to the bin.
- Pour on 4 pints of water. Add 1 Campden tablet, crushed and dissolved in a little warm water.
- Boil all of the sugar in 3 pints of water for 2 or 3 minutes and, when cool, mix into the pulp.
- Add the yeast and yeast nutrient and cover and allow to ferment for a week, stirring daily.
- Strain and press and return to a clean fermenting bin.
- Cover again and leave for 3 or 4 days.
- Pour carefully or syphon into a gallon jar, leaving as much deposit behind as possible.
- Fill up the jar with cooled, boiled water to where the neck begins.
- Fit a fermentation lock and leave until fermentation has finished.
- Rack, as necessary, adding a Campden tablet after the first racking.
- Syphon into bottles.
Makes 1 gallon of wine which should be ready to drink after just six months. If you can leave it for a year or two it will improve further.