Damson Wine

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4 lb/2 kg damsons
  • 1 lb/450

Method

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