Damson Wine
Ingredients
Directions
Prepare the fruit
Bruise the damsons with your hand and place them in an earthen vessel with a hole for a faucet.
Pour 1 gallon of boiling water over the damsons and let it stand for 2 days.
Ferment and bottle
Draw off the liquid into a clean cask and add 2.5 pounds of sugar.
Fill the cask completely and let it stand for several months.
When ready, bottle the wine, adding a piece of loaf sugar to each bottle.
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, acidity and colour that give the wine its character.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and shaping the wine's sweetness.
The step that matters
Filling the cask completely. A full cask limits the air above the liquid, so less oxygen reaches the wine and spoilage organisms have less room to grow during the long rest.
“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.
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