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How to Make Damson Wine (1 UK Gallon Recipe)

 damson

Damson wine is a traditional British country wine made from small, deep-purple wild plums known for their high tannin and strong, slightly astringent flavour. It produces a rich, dark wine with excellent structure, often compared to a light red grape wine when properly aged.

Young damson wine can taste sharp, tannic, and quite rustic, but with time it transforms into a smooth, complex wine with deep plum and almond-like notes and a long finish.

Wine Profile

  • Style: Full-bodied fruit wine

  • Colour: Deep ruby to almost black-purple

  • Body: Medium to full

  • Sweetness: Dry (best kept dry or off-dry)

  • Acidity: Medium to high

  • Alcohol: 12–13.5% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Intermediate to Advanced

Harvest Calendar

  • Harvest Season: August – October (UK)

  • Best Picking Time: Fully ripe, dark blue-black fruit, slightly soft

  • Suitable for Freezing: Yes (highly recommended)

  • Best Source: Hedgerows, old orchards, garden trees

Ingredients

  • 5.5–7.0 lb (2.5–3.2 kg) damsons

  • 2.25–2.75 lb (1.0–1.25 kg) white sugar

  • Water (to make up to 1 UK gallon / 4.5 L total volume)

  • 1 tsp yeast nutrient

  • ½ tsp pectic enzyme

  • 1 Campden tablet (recommended for fresh fruit)

  • Wine yeast (half packet recommended):

    • Lalvin 71B (best for softening harsh edges)

    • Lalvin D47 (adds structure and body)

    • EC-1118 (very dry, strong ferment)

Optional Ingredients

  • ½ tsp wine tannin (usually not required — damsons are naturally tannic)

  • 1 cinnamon stick (traditional warming spice note)

  • Small piece of orange peel (adds aromatic lift)

  • 1 tsp glycerine after fermentation (for smoothing mouthfeel)

Preparation

  1. Wash damsons thoroughly and remove stems and leaves.

  2. Remove any damaged or unripe fruit.

  3. Stone the fruit if possible (recommended to avoid excessive bitterness).

  4. If stoning is not practical, ensure fruit is lightly crushed only and not overprocessed.

  5. Freeze fruit overnight if available to improve extraction.

  6. Lightly crush the fruit and place into a sanitised fermentation bag in the primary fermenter.

Making the Must

  1. Dissolve sugar in approximately 2.5 litres of boiling water.

  2. Pour hot sugar solution over the fruit.

  3. Add cool water to reach 1 UK gallon (4.5 L total volume).

  4. Allow to cool below 25°C (77°F).

  5. Add:

    • Pectic enzyme

    • Yeast nutrient

    • Crushed Campden tablet (if used)

  6. Cover and leave for 24 hours if Campden was added.

Primary Fermentation

  1. Add yeast and stir thoroughly.

  2. Stir once or twice daily to break up fruit cap.

  3. Keep fruit submerged gently.

  4. Ferment for 5–7 days at 18–22°C.

Damson must is typically very dark, tannic, and aromatic even at early stages.

Transfer to Secondary

  1. Lift fruit bag and allow to drain naturally — do not squeeze hard.

  2. Siphon liquid into a sterilised demijohn.

  3. Fit airlock.

  4. Top up with cooled boiled water if required.

Secondary Fermentation

Allow fermentation to complete over 4–6 weeks.

Rack when sediment reaches 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Allow to clear for 2–3 months

  • Rack if needed

  • Bottle when bright and stable

Damson wine is one of the best ageing fruit wines:

  • Minimum aging: 6–9 months

  • Ideal aging: 12–24 months

  • Peak drinking: 2–5 years

Expected Results

  • Original Gravity: 1.090–1.105

  • Final Gravity: 0.995–1.000

  • Alcohol: 12–13.5% ABV

Tips for Better Damson Wine

  • Stoning is strongly recommended — it improves smoothness significantly.

  • Damsons are naturally high in tannin — avoid adding extra unless needed.

  • The wine will taste very harsh when young — do not judge early.

  • Freezing fruit improves extraction and colour intensity.

  • 71B yeast helps soften the strong tannic edge.

  • Long aging is not optional — it is essential for quality.

About Damson Wine

Damsons are a traditional British wild plum that have been used in cooking and winemaking for centuries. Often found in hedgerows and old orchards, they were historically a valuable seasonal fruit used for jams, preserves, and rustic country wines.

Damson wine is considered one of the most classic British country wines due to its depth, colour, and ageing potential. While it can be austere when young, it develops into a rich, complex wine with plum, almond, and spice notes over time.

Serving Suggestions

  • Serve slightly cool (12–14°C)

  • Pairs well with roast meats and game

  • Excellent with strong cheeses

  • Works well as a winter drinking wine when aged

Storage & Aging

  • Improves for up to 5 years

  • Store in a cool, dark place

  • Best drinking window: 12–60 months

  • One of the best long-term ageing fruit wines

Frequently Asked Questions

Do I have to stone damsons?
Yes, strongly recommended for best flavour and smoothness.

Why does my wine taste so harsh?
This is normal — damson wine requires aging to soften.

Can I use frozen damsons?
Yes — and it often improves results.

Can I make it sweet?
Yes, but only after stabilisation and aging.

Can I blend damsons with other fruit?
Yes — blackberry or apple works particularly well.

 

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