Damson Wine — Home Brew Recipe

About Damson Wine

Damsons are the wild, tart cousins of plums, and they make absolutely stunning wine. Found growing in hedgerows, orchards and gardens throughout Britain, these small blue-purple fruits have been used for country winemaking for centuries. The resulting wine is deep ruby-red with intense plum and almond notes, a touch of natural tartness, and excellent ageing potential.

This recipe produces approximately 4.5 litres (one gallon) of damson wine with an expected ABV of around 12-13%.

Ingredients

• 1.8 kg fresh damsons
• 1.2 kg granulated sugar
• 4.5 litres water
• 1 tsp pectolase
• 1 tsp yeast nutrient
• 1 sachet wine yeast (Gervin GV1 or similar all-purpose)
• 1 Campden tablet (optional)

Equipment Needed

• Fermentation bucket with lid
• Demijohn
• Airlock and bung
• Siphon tubing
• Hydrometer
• Muslin or straining bag

Method

Day 1: Preparation

Wash the damsons thoroughly and remove any stalks or leaves. Place them in a fermentation bucket and pour over 3 litres of boiling water. Use a potato masher to gently crush the fruit, breaking the skins. Cover and leave to cool to room temperature.

Day 2: Starting Fermentation

Once cooled, add the pectolase and stir well. Cover and leave for 24 hours. The pectolase breaks down the pectin in the fruit, helping to produce a clear wine.

Day 3: Adding Sugar and Yeast

Dissolve the sugar in 1.5 litres of warm water and add to the bucket. Stir in the yeast nutrient. Take a hydrometer reading—you should be aiming for an original gravity around 1.090-1.100. Sprinkle the wine yeast over the surface and stir gently. Cover loosely and leave in a warm place (18-24°C) for five to seven days, stirring twice daily.

Primary Fermentation

After five to seven days, fermentation will have slowed. Strain the liquid through muslin into a sterilised demijohn, squeezing gently to extract maximum flavour without pressing the stones too hard (this can add bitterness). Fit an airlock and leave to ferment in a warm place.

Secondary Fermentation

Once bubbling slows to occasional blips (typically four to six weeks), rack the wine off the sediment into a clean demijohn. Repeat this process every six to eight weeks as sediment forms.

Clearing and Bottling

Damson wine can take several months to clear naturally due to its intense colour. After three to four rackings over four to six months, the wine should be brilliantly clear. If not, consider using a wine finings product. Bottle into sterilised wine bottles and cork securely.

Expected ABV

12-13% ABV, depending on your starting gravity.

Brewing Tips

• Frozen fruit works brilliantly: Freezing damsons before use breaks down cell walls, releasing more juice and flavour. Simply thaw before adding boiling water.
• Don't crack the stones: Damson stones contain compounds that can add a pleasant almond note in small quantities, but crushing them releases too much and creates bitterness.
• Patience pays off: Damson wine improves dramatically with age. Aim for at least six months in bottle before drinking, though twelve months is even better.
• Adjust sweetness: If you prefer a sweeter wine, add sugar syrup before bottling and a crushed Campden tablet to prevent refermentation.

Recommended Products

Find everything you need for this recipe at BrewCo:

• Wine Yeast Collection — Choose from our range of wine yeasts suitable for fruit wines
• Pectolase Enzyme — Essential for breaking down fruit pectin and achieving clear wine
• Demijohns — Glass fermentation vessels perfect for country wines