Damson wine - Request for recipes

[StevieB]

Hi All,

There are over a hundred damson trees in the orchard, most of which go for commercial jam making, but I want to brew-up a 30 bottle batch of damson wine. I'd really appreciate any recipes, hints, tips and methods if you have any.

TIA

Steve

[KevP]

A quick googling turns up hundreds of recipes, if you want one tailored to 30L then you're going to have to get the calculator out methinks, a 10 or 20L batch is easily adapted to 30L, but like all the best Country Wines trial and error is the best method

[StevieB]

Thanks Kev,

I have Googled it myself but I was after personal experience from the illustrious brethren here; best practice etc. But thanks again for making time for my enquiry.

[KevP]

Thanks Kev,

I have Googled it myself but I was after personal experience from the illustrious brethren here; best practice etc. But thanks again for making time for my enquiry.

Ah, sorry Steve, a well tried and tested recipe would be just the ticket then.

[StevieB]

That's exactly what I was asking for... Perhaps I should have said that instead of relying on telepathy

Steve

[StevieB]

Am I going to get my arse kicked for bumping my own thread?

*BUMP*

[DREADSKIN]

you will need alot of pectolaise 1 1/2 teaspoon per gallon. but as a rought guide (same for any fruit wines) 1 kilo sugar per gallon, and say two ice cream tubs (ie two ltr) full of damsons. however if you have lots id go for a carrier bag full per gallon. i will be doing the same for the 60 gallons of rose hib wine i plan on making this year. (its the best wine ive ever made. only made 2 gallons last year.)
plus juice of one lemon per gallon. and of course yeast...

[awalker]

Yep I do what dreadskin says 3kilos of damson and a kilo of sugar per gallon.
I cut them up and pour boiling water on them, pectolase the next day then wait for a couple of days. Then strain onto sugar and add yeast.

Hmmm damson wine I love it

[DREADSKIN]

also steveb, when do you expect the damsons to be ready? and how far south are you (its just the elderflowers were out a full month and a half after the bretheren down near devon...)

[StevieB]

Thank-you brothers; some really useful advice there...

More n00b questions:
Do I need to remove the stones?
Can I crush the damsons instead of cutting them? it seems to me I'd expose more surface area if I crush them.

@DREADSKIN: I'm expecting the damsons to be ready at the beginning of September and I'm 52 deg north on the Herefordshire/Worcestershire border.

[awalker]

You are supposed to remove the stones
But if you are lazy like me and only saok then for a few days ist not a problem to just half the damsons and leave the stones in

[StevieB]

You are supposed to remove the stones

Is that because of arsenic?

[DREADSKIN]

dont know about arsenic, but when i made plum wine i cut around the stones and then blended the remains. might be abit more time consuming with damsons. the main reaseon why i did it is because most of the pectin is all around the stones, and i didnt really want another cloudy wine. it turned out really clear.
what you could do is boild the lot up and add to a big fermenter. if you do this you will need a lot of pectolaise (2-3 teaspoons per gallon). ive a mate with a field surrounded by damsons. this is what im going to do if his neighbour doesnt nick them like last year!

[awalker]

You are supposed to remove the stones

Is that because of arsenic?

No not arsenic I dont think, but would need to look that up.
More that if you left them in a long time weeks/months you can pick up off flavours from the stones.
But if they are only in for a short time (i.e. a few days)they dont have a chance to leech flavours into your wine.

[StevieB]

You are supposed to remove the stones

Is that because of arsenic?

No not arsenic I dont think, but would need to look that up.

Sorry... Brain fade... I meant cyanide; Specifically hydrogen cyanide. http://en.wikipedia.org/wiki/Hydrogen_cyanide