Damson and Apple Wine
A light fruity red, very drinkable on its own but great with a meal.

Ingredients:

• 4lbs Damsons
• 4lbs Apples
• Juice of a Lemon
• 2 tins white grape juice concentrate
• 2 gallons water
• Sugar - amount as needed below
• All purpose wine yeast
• Yeast nutrient 2 teaspoons
• 2 crushed camden tablets
• Pectolic enzyme (optional - I got away without using it but it might go cloudy on you. If it does you can always add the Pectolase later)

Method:

• Wash and cut the apples into rough slices - do not core or peel.
• Wash damsons and put into the fermenting bucket with the apples. Pour over the boiling water and stir.
• Add crushed camden tablets
• Leave covered with a lid for 4 days, stirring daily.
• Strain through a jelly bag and measure the juice.
• To each gallon of juice add 2½lbs of sugar dissolved in a pint of hot water.
• Add the 2 tins of grape concentrate, lemon juice and Pectolase (if used).
• Add the yeast activated with the yeast nutrient.
• Mix well and pour into demijohns allowing a good gap for the fermentation froth. Fit fermentation locks and stand in a warm place.
• Rack into clean demijohns as necessary.
• Test at intervals for specific gravity - a top up of sugar may be desirable if you want a sweeter wine.

This quantity made 4 demijohns full - about 24 bottles.

Made 15% alcohol with an all-purpose wine yeast.

Back to Wine page