Damson wine - can it be any good?

#1
The garden and orchard are stuffed with Damsons and they need picking. Is Damson wine worth the effort? Can a really good fruit wine be made or is it always going to be a third rate syrupy thing?
 
#2
Yes damsons make a good wine. You need the following:

1. A good recipe
2. Good quality ingredients
3. First rate hygiene
4. Time - you can drink it after just a few weeks depending on brewing temperature and yeast type, but its besty after a year.
 
#3
We have decided that wine making is to be our new hobby........as of yesterday when we picked 5Kg each of blackberry, sloe, elderberry and rosehips in a trip out back to the woods.

Any tips much appreciated, have ordered a "country wine kit" to make 5 gals from the aether and await its delivery, anything else I'm likely to need? other than some more demijohns which I am about to order?
 
#4
4lbs of stoned fruit
2lbs sugar
yeast

Leave the pulp in water for 5 days to draw the colour and flavour
Strain, add sugar and 1 oz of yeast plus 4pints of warm water- cold will kill the yeast
After 2 days- when yeast is less vigorous make up to 1 gallon.

Fermentation goes for 4 weeks et vola, Wine.
Thick, sweet and heavy flavour
 
#5
question....is it alcoholic? Yes?? Then its gooooooooood!!! Simples!
 
#6
archer said:
4lbs of stoned fruit
2lbs sugar

yeast

Leave the pulp in water for 5 days to draw the colour and flavour
Strain, add sugar and 1 oz of yeast plus 4pints of warm water- cold will kill the yeast
After 2 days- when yeast is less vigorous make up to 1 gallon.

Fermentation goes for 4 weeks et vola, Wine.
Thick, sweet and heavy flavour
I'm probably looking at 40lbs of fruit. How do I stone 40 lbs of damsons?
 
#7
A Wah Ex??
Surely not.


There are 2 methods.
Using fully ripe fruit

Either cut in half with a knife or squeeze and pulp by hand
Either way you remove the stones

Hard, unripe but with good skin colour use to make flavoured spirit

Take some whole Damsons (with stones) and cover with cheap Brandy
Add a teaspoon of white sugar (as for all fermenting) for each bottle of Brandy.

Also for Gin
And try Damson Vodka- you might get near to the fruit vodka fron Poland

So thats 30 gallons of wine plus 3 types of fruit spirit.
You will have a lots of friends visiting over the winter months!
 
#8
Slightly off topic but.............
is it practical and feasable to make sloe/gin/vodka in a plastic four pint milk container in lieu of a glass container?
I've got all the ingrediants, time and recipe but given all my demi johns away! :?
 
#9
BenghaziBandit said:
Slightly off topic but.............
is it practical and feasable to make sloe/gin/vodka in a plastic four pint milk container in lieu of a glass container?
I've got all the ingrediants, time and recipe but given all my demi johns away! :?
Yes.
 
#11
Its fine if you 60/40 it in a pint glass with coke, dirty diesel, num num.

Almost as destructive as rhubard cider
 
#12
EX_STAB said:
The garden and orchard are stuffed with Damsons and they need picking. Is Damson wine worth the effort? Can a really good fruit wine be made or is it always going to be a third rate syrupy thing?
Send LOCSTAT now.....???

RV will be soonest.

Lits
 
#14
archer said:
A Wah Ex??
Surely not.


There are 2 methods.
Using fully ripe fruit

Either cut in half with a knife or squeeze and pulp by hand
Either way you remove the stones

Hard, unripe but with good skin colour use to make flavoured spirit

Take some whole Damsons (with stones) and cover with cheap Brandy
Add a teaspoon of white sugar (as for all fermenting) for each bottle of Brandy.

Also for Gin
And try Damson Vodka- you might get near to the fruit vodka fron Poland

So thats 30 gallons of wine plus 3 types of fruit spirit.
You will have a lots of friends visiting over the winter months!
The trees are laden with them, I've got loads.
 
#15
Damson Gin, Country bumpkin juice
Multiples thereof:
Bottle of cheapest supermarket gin (pints according to Mrs)
Pound of sugar
Pint damsons - pricked for the use of (raspberries even better)
Suitable container - demi-john or similar
mix ingredients in container shake and store in dark cool place
Shake container every week for first month
after min of three months decant and filter into bottles should be quite syrupy store back in dark
this is ready to drink , however the longer you leave it and we are talking years here the better it gets.
Do not be decieved, this is not a wine it a spirit with a cunningly disguised baseball bat it can creep up behind and smack you over the head, throw your clothes around the room, allow your wallet to be ransacked and sit on you chest not allowing you to get out of bed the following day the only cure is to have it for breakfast, be sure not to ingest any of the sediment from the bottom of the bottles as this has also been known to cause a spontaneous involuntary evacuation of the lower bowel.
It still tastes good though and is a pretty good leg-opener
 
#16
Anybody got any food grade barrels? There must be in excess of 100 lbs of damsons. I don't know what to put them in even.
 
#17
EX_STAB said:
Anybody got any food grade barrels? There must be in excess of 100 lbs of damsons. I don't know what to put them in even.
Probably nearer half a ton actually..... :omfg:
 
#18
<well late to the party mode>

Damson Port:

Fortify by adding 1 pint of Brandy to 8 pints of wine.

Bottle

Store for at least a year.


Yum!
 
#19
Went to a unit smoker once where the boss provided his home made damson wine. Being on duty later I only had two glasses. My mate had several more. I woke up on the floor some hours later and my mate woke up in a puddle outside a shop.
 
#20
medman82 said:
at the moment i have got damson vodka, sloe gin and cherry brandy ready for the pheasant beating season,all made in 4 pint plastic milk bottles.......so yep, you can use them, no plastic taste.
You sure you don't mean Peasant beating ? after consuming all that
 
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