Damson / Cherry Port
Damson / Cherry Port is a traditional British country port type wine made from small, deep-purple wild plums or cherry plums known for their high tannin and strong, slightly astringent flavour. It produces a rich, dark port with excellent structure, often compared to a true port when properly aged. When young this Port can taste sharp, tannic, and quite rustic, but with time it transforms into a smooth, complex port with deep plum and almond-like notes and a long finish.
At a glance
About this wine
Damson / Cherry Port is a traditional British country port type wine made from small, deep-purple wild plums or cherry plums known for their high tannin and strong, slightly astringent flavour. It produces a rich, dark port with excellent structure, often compared to a true port when properly aged.
When young this Port can taste sharp, tannic, and quite rustic, but with time it transforms into a smooth, complex port with deep plum and almond-like notes and a long finish.
Ingredients
- 5.5–7.0 lb (2.5–3.2 kg) damsons or cherry plums
- 2.25–2.75 lb (1.5–1.825 kg) white sugar
- 150 gm brown sugar
- Water (to make up to 1 UK gallon / 4.5 L total volume)
- 150 gm chopped prunes
- 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 or 1 cup of strong tea (usually not required — damsons are naturally tannic)
Equipment
- Sanitising fluid
- 2 gallon fermenting bucket
- Demijohn
- Hydrometer
- Syphon tube
- Air lock
- Rubber bung
- Measuring cups
- Muslin bag
- Thermometer
- Extra long stirring spoon
- Kitchen scales
- Campden tablets
Preparation
- Wash damsons / cherries thoroughly and remove stems and leaves.
- Remove any damaged or unripe fruit.
- Remove stones if possible (recommended to avoid excessive bitterness).
- If stoning is not practical, ensure fruit is lightly crushed only and not overprocessed.
- Freeze fruit overnight if available to improve extraction.
- Lightly crush the fruit and place into a sanitised fermentation bag in the primary fermenter.
Method
Making the Must
- Dissolve sugar in approximately 2.5 litres of boiling water.
- Pour hot sugar solution over the fruit.
- Add cool water to reach 1 UK gallon (4.5 L total volume).
- Allow to cool below 25°C (77°F).
- Check SG and add more sugar to acheive an initial SG of 1.090
- Add pectic enzyme, yeast nutrient and crushed Campden tablet (if used).
- Cover and leave for 24 hours if Campden was added.
Fermentation notes
Primary Fermentation
Add yeast and stir thoroughly.
Stir once or twice daily to break up fruit cap.
Keep fruit submerged gently.
Ferment for 5–7 days at 18–22°C.
To achieved the desired ABV for Port its advisable to step feed.
How to Execute 3 Feeds: To get the perfect balance of rum-like molasses notes without overwhelming your initial yeast growth, structure three 250g feeds like this:
Feed #1 (When SG drops to ~1.010): Add 250g of pure white sugar. This keeps the fermentation incredibly clean while the yeast is entering its high-alcohol stress phase.
Feed #2 (When SG drops again to ~1.010): Add 150g of brown sugar mixed with 100g of white sugar (making your 250g total). This is the perfect middle stage to introduce those deep, caramelized back-notes.
Feed #3 (When SG drops again): Add your final 250g of pure white sugar.
Keep an Eye on the Yeast Limit. Your initial 1.100 SG plus 750g of stepped sugar creates a massive total potential alcohol (well over 24% ABV if fully fermented). Because a high-alcohol yeast will naturally give out and die from alcohol toxicity around 18% to 21% ABV, it will not be able to eat all of that final sugar addition. This is actually exactly what is required for a port style! The yeast will shut down during or right after that 3rd feed, leaving behind a natural, luxurious residual sweetness. Just make sure you verify with your hydrometer that the gravity has stopped dropping for at least two weeks straight before bottling, ensuring the fermentation is completely finished
Secondary Fermentation
Transfer to Secondary
Lift fruit bag and allow to drain naturally — do not squeeze hard.
Siphon liquid into a sterilised demijohn.
Fit airlock.
Top up with cooled boiled water if required.
Allow fermentation to complete over 4–6 weeks.
Rack when sediment reaches 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Allow to clear for 2–3 months.
Rack if needed.
Bottle when bright and stable.
Damson Port is one of the best ageing fruit wines
Minimum ageing: 6–9 months.
Ideal ageing: 12–24 months.
Peak drinking: 2–5 years.
Tips & notes
- 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 ageing is not optional — it is essential for quality.
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 & ageing
- 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.
FAQs
Do I have to stone damsons / cherries? Yes, strongly recommended for best flavour and smoothness
Why does my port taste so harsh? This is normal — port requires ageing to soften.
Can I use frozen fuit? Yes — and it often improves results.
Can I make it sweet? For a true Port type wine the step feeding will produce a sweet Port.
Can I blend damsons with other fruit? Yes — a combination of damson, cherry, cherry plums or blackberry works particularly well.