Hi, I'm hoping to get some pointers on what might have gone wrong with the damson wine I tried to make. I followed this recipe found in the book "booze for free" by Andy hamilton.
2Kg damsons
225g raisins
1Kg sugar
4L water
1tsp yeast nutrient
1tsp pectolase
1 campden tablet
burgundy wine yeast
The steps i've followed are:
1.Wash damsons/mash up in a fermentation bin/add 3L boiling water/add pectolase and camden tablet/leave for 24 hrs.
2.Dissolve sugar in remaining 1L water and add to must/Add yeast and nutrient/cover and leave for 10 days.
3.Strain into demijohn. After 1 month taste and add more sugar if necessary.
So at this 1 month point the wine tastes very sour and generally unpleasant. I made two batches with damsons picked from different trees and both batches taste the same. I was hoping someone might know where I could've gone wrong, maybe this is a common problem when something hasnt been done right?
I've successfully made 3 or 4 batches of mead before but this was my first fruit wine so i'm pretty clueless on this! Thanks in advance.
2Kg damsons
225g raisins
1Kg sugar
4L water
1tsp yeast nutrient
1tsp pectolase
1 campden tablet
burgundy wine yeast
The steps i've followed are:
1.Wash damsons/mash up in a fermentation bin/add 3L boiling water/add pectolase and camden tablet/leave for 24 hrs.
2.Dissolve sugar in remaining 1L water and add to must/Add yeast and nutrient/cover and leave for 10 days.
3.Strain into demijohn. After 1 month taste and add more sugar if necessary.
So at this 1 month point the wine tastes very sour and generally unpleasant. I made two batches with damsons picked from different trees and both batches taste the same. I was hoping someone might know where I could've gone wrong, maybe this is a common problem when something hasnt been done right?
I've successfully made 3 or 4 batches of mead before but this was my first fruit wine so i'm pretty clueless on this! Thanks in advance.
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