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How to Make Damson Wine

Contributor
By C. Underwood
eHow Contributing Writer
(0 Ratings)

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

Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • 6lbs of damsons
  • 3lbs 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 demi-john
  • 1 fermentation air lock

    How to Make Damson Wine

  1. Step 1

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

  2. Step 2

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

  3. Step 3

    Allow the mix to cool down to about 75 degrees Fahrenheit then add the pectic enzyme yeast and yeast nutrient.

  4. Step 4

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

  5. Step 5

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

  6. Step 6

    Stir well to ensure that all the sugar has dissolved.

  7. Step 7

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

  8. Step 8

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

Tips & 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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