Damson Wine


  • 4 lb. sound ripe damsons
  • 1 gallon boiling water
  • 1 teaspoon pektolase
  • 1 campden tablet
  • 3½ lb. sugar
  • port yeast
  • nutrient
Stalk and wash fruit. Pour on the boiling water and when cool mash the fruit well. Add Pektolase and Campden tablet. Cover and leave to soak for 3 days. Strain and press. Stir 3 lb. of sugar into liquor and add the yeast and nutrient. Add the rest of the sugar, dissolved in a little of the liquor, during fermentation. Mature for 18 months and serve as sweet wine.