The Accidental Smallholder Forum
Food & crafts => Home brewing => Topic started by: Helencus on August 31, 2010, 09:19:58 pm
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Anyone got a good recipe?
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Here's a couple of methods that might be of use to you.
Method one:
3lb ripe damsons
3lb granulated sugar
1 gallon boiling water.
Chose ripe damsons, wash them & place in a large bowl. Pour over a gallon of boiling water & stir with a wooden spoon.
Cover bowl & leave until a thick mould has formed on top. This may take weeks, but it's ok as long as you keep the bowl covered.
The flavour of the wine will be better if there's a good thick mould.
When you are satisfied that the mould is thick enough, carefully remove it. In one piece if possible.
Strain the liquid off into another bowl & add 3lb of granulated sugar, stirring well with a wooden spoon until the sugar's dissolved.
Cover the bowl & leave for 3 days. Stir daily. It is now ready to bottle.
Store it in a cool dark place & have a look every few days to see that the corks are still in.
It will be drinkable in six months but the flavour will improve if you can leave it longer.
Method two:
3lb ripe damsons
3lb granulated sugar
1 gallon cold water.
Pick the damsons as ripe as possible & wash them well. Place the 3lb damsons in a large saucepan or preserving pan & pour on a gallon of cold water. Bring to the boil & simmer until the damsons are tender but not mashy. Strain off the liquid through muslin into a bowl.
The remaining damsons damsons could be used as stewed fruit or for making jam.
Add the 3lb of granulated sugar to the liquid in the bowl & stir well with a wooden spoon until the sugar has dissolved.
Cover the bowl & leave for three days but stir daily. It is then ready to bottle.
It should be ready to drink in six months but keep it longer if possible.
If you wish the wine to age quicker, you may add a very little yeast, about quarter of an ounce. Stir this in after the sugar has dissolved when the liquid is lukewarm. This wine may need some sugar candy added after a month or so.
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Cheers Mick picking on Saturday so will give a try thanks.
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Glad I could be of help. Hope it comes out right & tastes amazing 8) 8) 8)