recipe please anyone?
been scrumping today for me gin berries (I cheat and use teeny little damsons from a tree so old they're reverting)
got a bumper crop this time so after the gin and the jam I reckon there may be enough for a demijon of wine

Howz that

Recipe 1 of 2

Ingredients : -

3 lb ripe damsons
3 lb sugar
6 pts cold water
pectic enzyme
campden tablet
gp wine yeast
yeast nutrients Instructions :
choose ripe damsons; wash them; remove the stones and place in a plastic bucket. pour over cold water stir with a plastic spoon. now cover the bucket and leave until a thick mould has formed on top. This may take weeks, but it does not matter as long as you keep the bucket covered. The flavour of the wine will be better if there is a good thick mould. see bullace plum wine for notes on mould. when you are satisfied that the mould is thick enough; remove carefully; in one piece if possible. strain the liquid off into another bucket and 3lb. of granulated sugar, a crushed campden tablet and the pectic enzyme, stir well with a plastic spoon until the sugar has dissolved. cover the bucket and leave for 24 hours: then put in yeast and yeast nutrient, re-cover and leave in warm for three more days, stirring each day. strain into a fermentation demi-john, keep in warm and ferment until dry. rack into another demi-john, to clear before bottling. you can drink it in six months, but it will improve in flavour if you can keep it longer.


Damson wine (Country summer style)

Recipe 2 of 2

Ingredients :-

3 lb ripe damsons
3 lb sugar
1 gallon cold water
pectic enzyme
campden tablets
gp wine yeast
yeast nutrients Instructions :
pick or buy damsons as ripe as possible, remove stones and wash them well. put the 3lb. damsons in a large saucepan or preserving pan, and pour on a gallon of cold water. Bring to the boil and simmer until the damsons are tender but not mashy. strain off the liquid through muslin into a plastic bucket. the damsons can now be used as stewed fruit or for making jam. add 3lb. of granulated sugar to the liquid in the bucket and stir well with a plastic spoon until the sugar has dissolved. leave to cool right down, then add pectic enzyme and a crushed campden tablet. allow 24 covered in a warm atmosphere before stirring in the yeast and yeast nutrient. the leave in the warm for three days before you transfer into a fermentation demi-john, fit an airlock and ferment until dry, when the fermentation has stopped, rack and clear before bottling. some may be required during fermentation and a tablespoon of sugar added once or twice should do no harm. you will de able to drink it in six months or perhaps before that. but the longer you keep it the better it will be.

guess what ......I've got a recipe LOLOLOL

hang on ......I'll be back

Lilo......am infering nothing honest..........but do you attend AA...sooooo
oooooooooooooooo lmao

oooooo Jags you ickle tinker you

DAMSON WINE

3ib damsons
3ib sugar
6 pts of cold water
yeast

Wash and remove the stones and plonk in plastic bucket, add cold water and stir. Now cover and leave until a thick mould has fromed on top. this might take weeks, but it doesn't matter as onlg as youkeep the bucket covered. The flavour of the wine will be better if there is a stonking tick mould

When the mould is mega thick, remove it carefully, in one piece if possible. Strain the liquid and put in another bucket and add sugar and campden tablet, stir til sugar is dissolved. Cover bucket and leave for 24 hrs, then bung yeast in, re-cover and leave in warm spot for 3 days, stirring each day.

Strain and bung in demijohn.

It can be drunk after 6 months but improoves if left for longer

oops I just noticed all the dodgey typing..............I'm tierd, sorry but I'm sure you get the drift Tara

first, to get it out of my system you understand

EEEEEUUUUWWWWWWW! HOW GROSS!!!! GROW THE MOULD!!!! YUUUKKKKKKKKEEEEEEYYYYYYYY!

thanks, feel better for that
now, moving swiftly onwards, what is pectic enzyme? what does it do? and why is it not in lilos recipe yet is in Jags' when they are both the same recipe
(confused meself now )

also, what is gp wine yeast? is it different from the 'yeast compound' I buy in wilkos?

and why do all the damson wine recipes on google say it's undrinkable for ages?

okay. I've finished asking stoopid questions now

hang on I need to consult me book

A pectin destroying enzyme will normally only be required in a wine where the recipe has included hot water poured over or boiling the ingredients. It is the heat that brings the pectin out of the fruit causing the trouble

what was the next question............. ....hang on i'll be back

back................

Forming a mould in the process of wine making was an important part of the process in bygone days. ............er..................... that doesn't help much does it

I dunno bout why it can't be drunk for ages and ages....................it must just be a taste thingie

impuritys rise to the top and eventualy sett so can be removed apart from the seddiments that sink you just want the bitt in the middle

ahh! that makes sense uncle grom

so, anyone actually made damson wine before? was it any good?


and please, even if you have to make it up, someone tell me why I have to remove the stones there are zillions and squillions of them (and quite a lot have maggots in which i could ignore if i just prick and pop them in like i do with the gin...sssshhhh )

I dunno Tara ...............but I wouldn't be arsed with removing stones.........just bung em in

it is Andy, it is sat in pride of place next to the puter.................

well, in jam (I made a batch of damson jam today ) the stones are essential cos they contain the pectin.
when the stones float to the top of the boiling fruit it means they've given up their pectin and it's time to add the sugar.

but since some recipes list an enzyme to reduce pectin i guess it's not good for wine.
the question is, if I don't boil the fruit, will the pectin simply be trapped in the stones?

fu@# it.
shall I just make more jam?

yup thats it Tara................use cold water and its fine, no need to worry bout the pectin