Skip to main content
Drink

Dahson Wine

A wine made by fermenting damsons with water and sugar, then aging for months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Dahson Wine

Ingredients

Directions

Prepare the fruit

  1. Gather the damsons on a dry day.

  2. Bruise the damsons.

  3. Place the bruised damsons in a container and add 1 gallon of boiling water.

  4. After two days, strain the mixture into another vessel.

Make the wine

  1. Add 2.5 pounds of sugar for every gallon of liquid, and mix well.

  2. Seal the vessel and store it in a cool cellar for twelve months.

Bottle and rest

  1. When ready to bottle, place a lump of sugar in each bottle.

  2. Cork the bottles tightly.

  3. The wine will be ready to use two months after bottling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Damsons
Provide the fruit flavour, colour and the sugars and acids that the wine is built from.
Sugar
Feeds fermentation and sweetens the wine, with the added lump in each bottle adding further sweetness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes