Damson wine

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Damson wine
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thingamajig

Joined: 07 Apr 2012
Posts: 27
Location: Bucks

Posted: Tue Aug 13, 13 2:19 pm Post subject: Damson wine

Hi,there are about six damson trees in the park opposite where I live so I thought I will have a go at making some wine.
So I wondered if anyone could recommend a good recipe and a book on the subject etc.
Also where do I get hold of some demijohns?,Household/hardware store,Boots etc,I cant find anything apart from online and do they have to be glass or can I use plastic?
I've never made wine before so any tips would be helpful
Thanks.

12Bore

Joined: 15 Jun 2008
Posts: 9089
Location: Paddling in the Mersey

Posted: Tue Aug 13, 13 3:57 pm Post subject:
I can't help with a recipe, but, if you don't have a local independent homebrew store nearby, try Wilkinson's for demijohns etc.

thingamajig

Joined: 07 Apr 2012
Posts: 27
Location: Bucks

Posted: Tue Aug 13, 13 5:16 pm Post subject:
Cheers for that 12bore,there's one down the road.

mark

Joined: 14 Jul 2005
Posts: 2191
Location: Leeds

Posted: Tue Aug 13, 13 9:55 pm Post subject:

The big problem with damsons is they are much much nicer if they ripen on the tree (less tannins and sweeter) but if you see a load on a tree and leave it someone else nearly always strips it before you get it - or the wasps and birds have a go!

They make a nice port type wine though so its worth having a go!

I make my hedgrow wines in quantity so use 5 gall plastic fermentors initially then trnsfer into glass 1 gall demijohns to mature once the wine is finished and clear!

Get your demijohns/ fermenters from a local or online Homebrew shop - I think wilkinsons also often has some homebrew equipment in stock. Glass I think is best but food grade plastic is also widely used.

thingamajig

Joined: 07 Apr 2012
Posts: 27
Location: Bucks

Posted: Tue Aug 13, 13 11:40 pm Post subject:
Fortunately I have ladders,so have an advantage over anyone else in the park but not the birds and the bees. I will start off with 3 DJs to start with and see how I get on before commiting to the industrial size 5 gal fermentors.

OtleyLad

Joined: 13 Jan 2007
Posts: 2737
Location: Otley, West Yorkshire

Posted: Wed Aug 14, 13 8:25 am Post subject:
Wine is generally more successful made in larger quantities. If you have 2 5gallon fermentor things (with airlocks and taps) you can do the initial fermentation in 1 then syphon off into 2nd. Leave until ready, then pour from tap! We made blackcurrent wine this way 3 years ago and it was heavenly. With demijons there seems to be loads of washing/rinsing etc.

Luath

Joined: 03 Dec 2009
Posts: 761

Posted: Wed Aug 14, 13 2:27 pm Post subject:

My damson wine recipe:

6lbs damsons, washed and picked over, into a large pan with 1 gallon warm water; leave to simmer until fruit is soft, squashing fruit with wooden spoon to break it up a bit.. Strain, add 2 1/2lbs sugar, one sliced lemon, handful of dried fruit and 1 teabag. Stir well to dissolve sugar, and when at blood heat, add yeast, cover and leave in warm place for 3 -4 days stirring daily. Strain into demijohns, ferment out, rack off before 6 weeks, leave another 3 weeks or so, then bottle. It might not be the clearest wine you ever make, but it tastes good

chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Wed Aug 14, 13 3:41 pm Post subject:
Hello there, there are quite a few different recipes for plum/damson/bullace in this article: https://www.downsizer.net/Articles/Cooking%2C_preserving_and_home_brewing/The_Wine-Maker%27s_Calendar_-_August/ There's quite a good body of wine-making knowledge there to have a read through, as well. Hope that helps!

Lorrainelovesplants

Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne

Posted: Wed Aug 14, 13 4:56 pm Post subject:
Youve not got damsons/bullaces already have you? My sloes are as green as ...well, green sloes. And no elderberries on the lane as the eejit farmer slashed the hedges too late and there have been few flowers

chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Wed Aug 14, 13 5:01 pm Post subject:
Nothing here yet, although there are loads of elderberries coming.

Mistress Rose

Joined: 21 Jul 2011
Posts: 15635

Posted: Thu Aug 15, 13 6:32 am Post subject:
Thanks for the recipes Luath and Chez. I was going to ask for one. Does your one end up like a port Luath?

Luath

Joined: 03 Dec 2009
Posts: 761

Posted: Thu Aug 15, 13 8:00 am Post subject:
No, just like a rich red plum-like wine. When I make my port recipes, the 'port' bit comes from leaving a good handful of dried fruit (eg raisins, sultanas) actually in the demi-john for a few months, after the first racking, or sometimes before it. Not the same as everyone does, but it's how I do it. I usually only make elderberry port, it's the best.

Lorrainelovesplants

Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne

Posted: Thu Aug 15, 13 8:25 am Post subject:
ooooooooooh port! You said the magic word.

thingamajig

Joined: 07 Apr 2012
Posts: 27
Location: Bucks

Posted: Thu Aug 15, 13 4:04 pm Post subject:

OtleyLad wrote:

Wine is generally more successful made in larger quantities. If you have 2 5gallon fermentor things (with airlocks and taps) you can do the initial fermentation in 1 then syphon off into 2nd. Leave until ready, then pour from tap!
We made blackcurrent wine this way 3 years ago and it was heavenly.
With demijons there seems to be loads of washing/rinsing etc.

This looks like a far easier way and cheaper,not lots of expensive DJs but do they have to be filled to the top for the fermentation to take place or can they be say two thirds full?
I was thinking of ordering two of these https://www.ebay.co.uk/itm/25-Litre-Fermentation-Brewing-Bucket-Bin-With-Tap-/280887990489?pt=UK_Home_Garden_Food_SM&hash=item41663a98d9
and starting the first week fermentation in one then transfering the brew into the second with the fermentation lock and then transfering it back into the (now clean) original to clear etc.
Can I do it like that ,is that possible?
Thanks

mark

Joined: 14 Jul 2005
Posts: 2191
Location: Leeds

Posted: Thu Aug 15, 13 4:08 pm Post subject:

Luath wrote:

If you leave it longer /or add pectic enzyme it will. 3 weeks is a very very short time to leave country wines to mature and clarify before bottling ! I go for more like 3 months to clrear and often keep for much longer than that maturing in DemiJohns./

If you want a quicker maturing wing wine omit the teabag. Tea adds tannins. Wines with stronger tannins keep well but often need a longer maturing period for the harshness added by the tannins to soften. But patience is not a bad thing in winemaking. If you haven't got it make a quick maturing kit wine at the same time so you can drink that while you wait for your finer country wines to mature!

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