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.
© 1978 Mary Norwak estate. All rights reserved.