Damson Wine

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4 lb/2 kg damsons
  • 1 lb/450 g sultanas
  • 3 lb/1.5 kg granulated sugar
  • 1 teaspoon pectic enzyme
  • 1 teaspoon nutrient salts
  • Yeast starter of general purpose or Bordeaux wine yeast


Crush the damsons in a bowl, and after putting the sugar into a bucket, pour in the fruit and 6 pints/3 litres hot water (not boiling). Add 1 Campden tablet and the chopped sultanas and leave overnight, closely covered. Next day make up to 1 gallon/4.5 litres with hot water, and when the temperature is down to 75°F/24°C, add the pectic enzyme, nutrient salts and the yeast starter. Leave for 72 hours in a warm place before straining through a jelly bag lightly. Do not squeeze the bag too tightly or there may be difficulty in clearing the wine. Put the must into a fermentation jar under airlock, and ferment to a finish in a warm place. Rack on completion of the ferment. This may need a further 2 rackings before it is clear for bottling.

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