Damson wine
Re: Damson wine
Might be a bit finger in the air, but
4.5 litres
3kilos+ of damsons, split and destoned
Sugar to give you the desired level %abv (1 kilo ish for 10% abv dependant on fruit)
Hot water on damsons
When cooled next day ish add pectin ensyme to stop haze
24 hours later strain the lot into a demijohn and add yeast
Something like that, but that is from memory and thats not that good anymore
4.5 litres
3kilos+ of damsons, split and destoned
Sugar to give you the desired level %abv (1 kilo ish for 10% abv dependant on fruit)
Hot water on damsons
When cooled next day ish add pectin ensyme to stop haze
24 hours later strain the lot into a demijohn and add yeast
Something like that, but that is from memory and thats not that good anymore
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
